Gelatinous food elastomer compositions and articles for use as fishing bait

ABSTRACT

A soft gelatinous food elastomer composition and article useful as fishing bait formed from one or a mixture of two or more of a thermoplastic elastomer block copolymers) and one or more plasticizers and a food or components of food. The plasticizers being in sufficient amounts to achieve a gel rigidity of from about 20 gram Bloom to about 1,800 gram Bloom

RELATED APPLICATIONS

[0001] This application (docket #47) is being filed even date with thefollowing multiple applicaitons having titles: (1) “GELATINOUS ELASTOMERCOMPOSITIONS AND ARTICLES FOR USE AS FISHING BAIT”, Docket #45, (2)“TEAR RESISTANT GELATINOUS ELASTOMER COMPOSITIONS AND ARTICLES FOR USEAS FISHING BAIT”, Docket #46, (3) “GELATINOUS FOOD-ELASTOMERCOMPOSITIONS AND ARTICLES FOR USE AS FISHING BAIT”, Docket #47, (4)“GELATINOUS FOOD-ELASTOMER COMPOSITIONS AND ARTICLES”, docket #48. Thesubject matter contained in the related applications and patents arespecifically incorporated herein by reference.

BACKGROUND OF THE INVENTION

[0002] This invention relates to fishing baits.

SUMMARY OF THE INVENTION

[0003] The present invention comprises a soft gelatinous food elastomercomposition and article useful as fishing bait formed from

[0004] (I) 100 parts by weight of one or a mixture of two or more ofthermoplastic elastomer block copolymer(s);

[0005] (II) one or more first plasticizers in combination with orwithout one or more of second plasticizers being in sufficient amountsto achieve a gel rigidity of from about 20 gram Bloom to about 1,800gram Bloom;

[0006] said gelatinous elastomer composition in combination with orwithout one or more selected (III) polymers or coplymers;

[0007] said gelatinous elastomer composition in combination with atleast one selected components (IV), (V), (VI), (VII) and (VIII);

[0008] said components (IV) being one or more foods; said components (V)being one or more components of foods; said components (VI) being one ormore food nutrients; said components (VII) being one or more foodflavorings; and said components (VIII) being one or more food additives;said second plasticizers being in effective amounts in combination withsaid first plasticizers for said gelatinous compositions to have agreater temperature compression set than a gelatinous composition havingthe same rigidity formed from said first plasticizers alone;

[0009] said second plasticizers for said gelatinous compositions to havea greater temperature compression set than a gelatinous compositionhaving the same rigidity formed from said first plasticizers alone orformed from a combination of said first plasticizers and said secondplasticizers;

[0010] said fishing bait being life like, soft, flexible, and capable ofexhibiting buoyancy in water;

[0011] said fishing bait being rupture resistant to dynamic stretching,shearing, resistant to ball-up during casting, resistant to tearingencountered during hook penetration, casting, and presentation;

[0012] said fishing bait capable of exhibiting a success hook to catchratio greater than 5, and

[0013] said fishing bait having greater elongation, greater tearresistance, or greater fatigue resistance than a conventional plastisolpolyvinyl chloride fishing bait of corresponding rigidity.

[0014] The various aspects of the invention gel compositions andarticles made from the invention gel compositions will become apparentto those skilled in the art upon consideration of the accompanyingdisclosure.

DESCRIPTION OF THE DRAWINGS

[0015]FIGS. 1, 2, 3, 3 a, 4, 5, 6, 7, 8, 9, 10, 11, 12, 12 a, 13, 13 a,14, 14 a, 15, 15 a, 16, 17, 18, 18 a, 19, 19 a, 20, 20 a, 21, 22, 23,24, 25, 25 a, 26, 26 a, 27, 27 a, 28 a, 28 b, 29, 29 a, 29 b, 29 c, 29d, 30, 31, 32, 33, 34, 35, 36, 37, 38, and 39 are representative offishing bait shapes.

DESCRIPTION OF THE INVENTION

[0016] A internet search of the USPTO Patent Data Base of Applicant'spublished patent applications and issued patent describing gelcompositions useful for fishing identified: U.S. Pat. Nos. 6,161,555,6,333,374; 6,324,703; 6,148,830; 6,117,176; 6,050,871; 5,884,639;5,508,334; 5,334,646; 5,262,468; 5,153,254; PCT/US97/17534,PCT/US94/04278 and PCT/US94/07314 which are incorporated herein byreference.

[0017] A search of the internet USPTO Patent Data Base for “fishinglure” and rattles, “rattle pocket”, “soft plastic lure” and rattle,“soft plastic fishing lure”, “plastic fishing lure”, “rubber fishinglure”, “elastomer fishing lure”, “soft plastic fishing lure”, kraton and“fishing lure”, soft and “fishing bait” produced the following list ofpatent documents: U.S. Pat. Nos. 3,958,358; 3,964,204; 3,971,152;3,988,851; 4,047,320; 4,094,087; 4,144,665; 4,203,246; 4,205,476;4,437,257; 4,468,881; 4,492,054; 4,505,952; 4,528,770; 4,551,333;4,589,222; 4,592,161; 4,592,161; 4,650,245; 4,652,048; 4,664,857;4,744,169; 4,745,700; 4,750,290; 4,790,100; 4,823,497; 4,831,770;4,835,897; 4,841,665; 4,854,070; 4,862,628; 4,873,783; 4,893,430;4,916,850; 4,920,686; 4,976,060; 4,993,183; 5,001,856; 5,038,513;5,070,639; 5,081,787; 5,197,221; 5,201,784; 5,203,103; 5,209,007;5,216,831; 5,230,178; 5,251,395; 5,266,323; 5,270,044; 5,297,354;5,321,906; 5,333,405; 5,347,744; 5,355,613; 5,394,638; 5,412,901;5,426,886; 5,461,815; 5,499,471; 5,517,782; 5,537,770; 5,586,405;5,600,916; 5,632,113; 5,638,631; 5,653,458; 5,661,921; 5,709,047;5,887,379; 5,926,994; 5,930,937; 5,934,006; 5,941,010; 5,943,811;5,953,849; 5,956,886; 5,956,888; 5,960,578; 5,960,580; 6,035,574;6,041,540; 6,061,948; 6,063,324; 6,082,038; 6,094,855; 6,101,636;6,105,304; 6,108,963; 6,112,450; 6,113,968; 6,123,016; 6,170,190;6,173,523; 6,176,033; 6,182,391; 6,192,616; 6,192,618; 6,199,312;6,205,697; 6,251,466; 6,266,915; 6,266,916; 6,269,586; 6,272,786;6,293,779; 6,301,822; 6,301,823; and 6,305,118 which are incorporatedherein by reference.

[0018] Block and other copolymers are described in the followingpublications:

[0019] (1) W. P. Gergen, “Uniqueness of Hydrogenated Block Copolymersfor Elastomeric Applications,” presented at the German Rubber Meeting,Wiesbaden, 1983; Kautsch, Gummi, Kunstst. 37, 284 (1984). (2) W. P.Gergen, et al., “Hydrogenated Block Copolymers,” Paper No. 57, presentedat a meeting of the Rubber Division ACS, Los Angeles, Apr. 25, 1985.Encyclopedia of Polymer Science and Engineering, Vol. 2, pp 324-434,“Block Copolymers”. (3) L. Zotteri and et al., “Effect of hydrogenationon the elastic properties of poly(styrene-b-diene-b-styrene)copolymers”, Polymer, 1978, Vol. 19, April. (4) J. Kenneth Craver, etal., Applied Polymer Science, Ch. 29, “Chemistry and Technology of BlockPolymers”, pp. 394-429, 1975. (5) Y. Mahajer and et al., “The influenceof Molecular Geometry on the Mechanical Properties of homopolymers andBlock Polymers of Hydrogenated Butadiene and Isoprene” reported underU.S. ARO Grant No. DAAG29-78-G-0201. (6) J. E. McGrath, et al., “Linearand Star Branched Butadiene-Isoprene Block Copolymers and TheirHydrogenated Derivatives”, Chem. Dept, Virginia Polytechnic Instituteand State University Blacksturg, Va., reported work supported by ArmyResearch Office. (7) Legge, Norman R., “Thermoplastic Elastomers”,Charles Goodyear Medal address given at the 131st Meeting of the RubberDivision, American Chemical Society, Montreal, Quebec, Canada, Vol. 60,G79-G115, May 26-29, 1987. (8) Falk, John Carl, and et al., “Synthesisand Properties of Ethylene-Butylene-1 Block Copolymers”, Macromolecules,Vol. 4, No. 2, pp. 152-154, March-April 1971. (9) Morton, Maurice, andet al., “Elastomeric Polydiene ABA Triblock Copolymers withinCrystalline End Blocks”, University of Arkon, work supported by GrantNo. DMR78-09024 from the National Science Foundation and ShellDevelopment Co. (10) Yee, A. F., and et al., “Modification of PS byS-EB—S Block Copolymers: Effect of Block Length”, General ElectricCorporate Research & Development, Schenectady, N.Y. 12301. (11)Siegfried, D. L., and et al., “Thermoplastic Interpenetrating PolymerNetworks of a Triblock Copolymer elastomer and an Ionomeric PlasticMechanical Behavior”, Polymer Engineering and Science, January 1981,Vol. 21, No.1, pp 39-46. (12) Clair, D. J., “S-EB—S Copolymers ExhibitImproved Wax Compatibility”, Adhesives Age, November, 1988. (13) ShellChemical Technical Bulletin SC: 1102-89, “Kraton® Thermoplastic Rubbersin oil gels”, April 1989. (14) Chung P. Park and George P. Clingerman,“Compatibilization of Polyethylene-Polystyrene Blends withEthylene-Styrene Random Copolymers”, the Dow Chemical Company, May 1996.(15) Steve Hoenig, Bob Turley and Bill Van Volkenburgh, “MaterialProperties and Applications of Ethylene-Styrene Interpolymers”, the DowChemical Company, September 1996. (16) Y. Wilson Cheung and Martin J.Guest, “Structure, Thermal Transitions and Mechanical Properties ofEthylene/Styrene Copolymers”, the Dow Chemical Company, May 1996. (17)Teresa Plumley Karjaia, Y. Wilson Cheung and Martin J. Guest, “MeltRheology and Processability of Ethylene/Styrene Interpolymers”, the DowChemical Company, May 1997. (18) D. C. Prevorsek, et al., “Origins ofDamage Tolerance in Ultrastrong Polyethylene Fibers and Composites:,Journal of Polymer Science: Polymer Symposia No. 75, 81-104 (1993). (19)Chen, H., et al, “Classification of Ethylene-Styrene Interpolymers Basedon Comonomer Content”, J. Appl. Polym. Sci., 1998, 70, 109. (20-24) U.S.Pat. No. 5,872,201; 5,460,818; 5,244,996; EP 415815A; JP07,278,230describes substantially random, more appropriately presudo-randomcopolymers (interpolymers), methods of making and their uses. (25)Alizadeh, et al., “Effect of Topological Constraints on TheCrystallization Behavior of Ethylene/alp[ha-Olefin Copolymers”, PMSE,Vol, 81, pp. 248-249, Aug. 22-26, 1999. (26) Guest, et al.,“Structure/Property Relationships of Semi-Crystalline Ethylene-StyreneInterpolymers (ESI)”, PMSE, Vol, 81, pp. 371-372, Aug. 22-26, 1999. (27)A. Weill and R. Pixa, in Journal of Polymer Science Symposium, 58,381-394 (1977), titled: “Styrene-diene Triblock Copolymers: OrientationConditions and Mechanical Properties of the Oriented Materials” describetechniques of orientation of neat SIS and SBS block copolymers and theirproperties. (28) Elastomeric Thermoplastic, Vol. 5, pages 416-430; BlockCopolymers, Vol. 2, pages 324; Block and Graft Copolymers; Styrene-DieneBlock Copolymers, Vol. 15, pages 508-530; and Microphase Structure, canbe found in ENCYCLOPEDIA OF POLYMER SCIENCE AND ENGINEERING, 1987. (29)Legge, N. R, et al., Chemistry and Technology of Block Polymers, Ch. 29,pages 394-429, ACS, Organic Coatings and Plastics Chemistry,© 1975. (30)Legge, N. R., Thermoplastic Elastomers, Rubber Chemistry and Technology,Vol. 60, pages G79-117. (31) Lindsay, G. A., et al., Morphology of LowDensity Polyethylene/EPDM Blends Having Tensile Strength Synergism,source: unknown. (32) Cowie, J. M. G., et al., Effect of Casting on theStress-Hardening and Stress-Softening Characteristics of Kraton-G 1650Copolymer Films, J. Macromol. Sci.-Phys., B16(4), 611-632 (1979). (33)Futamura, S., et al., Effects of Center Block Structure on the Physicaland Rheological Properties of ABA Block Copolymers. Part II. RheologicalProperties, Polymer Engineering and Science, August, 1977, Vol. 17,No.8, pages 563-569. (34) Kuraray Co., LTD. MSDS, Kuraray Septon 4055,Hydrogenated Styrene Isoprene/Butadiene Block Copolymer, Apr. 25, 1991.(35) Hoening, et al. U.S. Pat. Nos.: 6,156,842, May 23, 2000,“Structures and fabricated articles having shape memory made from.Alpha.-olefin/vinyl or vinylidene aromatic and/or hindered aliphaticvinyl or vinylidene interpolymers. (36) Shell Technical bulletin SC:1102-89 “Kraton® Thermoplastic Rubbers in oil gels”, April 1989. (37)Witco products literature #19610M 700-360: “White oils Petrolatum,Microcrystalline Waxes, Petroleum Distillates”, 1996 Witco Corporation.(38) Witco presentation: “White Mineral Oils in ThermoplasticElastomers”, ANTEC 2002, May 5-8, 2002. (39) Lyondell literatureLPC-8126 1/93, “Product Descriptions of White Mineral Oils”, pp 30-33.(40) Collins, Jr., Henry Hill, “COMPLETE FIELD GUIDE TO AMERICANWILDLIFE”, 1959, LCCN: 58-8880. (41) Romanack, Mark, Bassin' with thePros, 2001, LCCN: 2001086512. (42) Salamone, Joseph C., ConcisePolymeric Materials Encyclopedia,CRC Press, 1999. (43) Lide, David R.,Handbook of Chemistry and Physics, CRC Press, 78 th Edition, 1997-1998.(44) Sigma year 2002-2003 Biochemical and Reagents for life ScienceResearch, sigma-aldrich.com. (45) Kraton Polymers and Compounds, TypicalProperties Guide, K0137 Brc-00U, 2001. (46) Kraton Thermoplastic Rubber,Typical properties 1988, SC: 68-78, 5/88 5M. (47) Humko chemical ProductGuide, Witco 1988. (48) Opportunities with Humko chemical Kemamide fattyamides, Witco 1987. The above applications, patents and publications arespecifically incorporated herein by reference.

[0020] Legge's paper teaches the development of (conventionalsubstantially amorphous elastomer mid segment) SEBS triblock copolymers.In the polymerization of butadiene by alkylithium initiators,1,4-addition or 1,2-addition polymers, mixtures, can be obtained. Informing styrene butadiene triblock copolymers involving the addition ofsolvating agents such as ethers just before the final styrene charge isadded, any excess of ethers can alter the polybutadiene structure from a1,4-cis or trans structure to a 1,2- or 3,4-addition polymer. Usingdifunctional coupling agent would give linear block copolymers andmultifuntional agents would give star-shaped or radial block copolymers.Hydrogenation of the 1,4-polybutadiene structure yields polyethylene,while that of the 1,2-polybutadiene yields polybutylene. The resultingpolyethylene will be essentially identical with linear, high-densitypolyethylene with a melting point, Tm, of about 136° C. Hydrogenation of1,2-polybutadiene would yield atactic poly(1-butene) (polybutylene). TheTg of polybutylene is around −18° C. Random mixtures of ethylene andbutylene units in the chain would suppress crystallinity arising frompolyethylene sequences. The objective for a good elastomer should be toobtain a saturated olefin elastomeric segment with the lowest possibleTg and the best elastomeric properties. Such an elastomer favored usingstyrene as the hard-block monomer and selecting the best monomer forhydrogenation of the elastomer mid segment. Using a mixture of 1,4- and1,2-polybutadiene as the base polymer for the mid segment would resultin an ethylene/butylene mid segment in the final product. The elementsof selection of the midsegment composition is elastomer crystallinityand the elastomer Tg of an ethylene/butylene copolymer. Very low levelsof crystallinity can be achieved around 40-50% butylene concentration.The minimum in dynamic hysteresis around 35% butylene concentration inthe elastomeric copolymer. A value of 40% butylene concentration in theethylene/butylene midsegment was chosen for the S-EB-S block copolymers.Clair's paper teaches that the EB midblock of conventional S-EB-Spolymers is a random copolymer of ethylene and 1-butene exhibitingnearly no crystallinity in the midblock. In the preparation ofethylene-butylene (EB) copolymers, the relative proportions of ethyleneand butylene in the EB copolymer chain can be controlled over a broadrange from almost all ethylene to almost all butylene. When the EBcopolymer is nearly all ethylene, the methylene sequences willcrystallize exhibiting properties similar to low density polyethylene.In differential scanning calorimeter (DSC) curves, the melting endothermis seen on heating and a sharp crystallization exotherm is seen oncooling. As the amount of butylene in the EB copolymer is increased, themethylene sequences are interrupted by the ethyl side chains whichshorten the methylene sequences length so as to reduce the amount ofcrystallinity in the EB copolymer. In conventional S-EB-S polymers, theamount of 1-butene is controlled at a high enough level to make the EBcopolymer midblock almost totally amorphous so as to make the copolymerrubbery and soluble in hydrocarbon solvents. Clair suggests that anS-EB-S polymer retaining at least some crystallinity in the EB copolymermidblock may be desirable. Therefore, a new family of S-EB-S polymersare developed (U.S. Pat. No. 3,772,234) in which the midblock contains ahigher percentage of ethylene. The molecular weights of the newcrystalline midblock segment S-EB-S polymers can vary from low molecularweight, intermediate molecular, to high molecular weight; these aredesignated Shell GR-3, GR-1, and GR-2 respectively. Unexpectly, thehighest molecular weight polymer, GR-2 exhibits an anomalously lowsoftening point. A broad melting endotherm is seen in the DSC curves ofthese polymers. The maximum in this broad endotherm occurs at about 40°C. Himes, et al., (U.S. Pat. No. 4,880,878) describes SEBS blends withimproved resistance to oil absorption. Papers (14)-(17) describespoly(ethylene-styrene) substantially random copolymers (DowInterpolymers™): Dow S, M and E Series produced by metallocenecatalysts, using single site, constrained geometry additionpolymerization catalysts resulting in poly(ethylene-styrene)substantially random copolymers with weight average molecular weight(Mw) typically in the range of 1×10⁵ to 4×10⁵, and molecular weightdistributions (Mw/Mn) in the range of 2 to 5. Paper (18) Prevorsek, etal., using Raman spectroscopy, WAXS, SAXD, and EM analysis interpretsdamage tolerance of ultrastrong PE fibers attributed to the nano scalecomposite structure that consists of needle-like-nearly perfect crystalsthat are covalently bonded to a rubbery matrix with a structureremarkably similar to the structure of NACRE of abalone shells whichexplains the damage tolerance and impact resistance of PE fibers. PEbecause of its unique small repeating unit, chain flexibility, abilityto undergo solid state transformation of the crystalline phase withoutbreaking primary bonds, and its low glass transition temperature whichare responsible for large strain rate effects plays a key role in thedamage tolerance and fatigue resistance of structures made of PE fibers.Chen (19) classifies 3 distinct categories of E (approximately 20-50 wt% styrene), M (approximately 50-70 wt % styrene), & S (greater thanapproximately 70 wt % styrene) substantially random or moreappropriately pseudo-random ethylene-styrene copolymers or randomcopolymers of ethylene and ethylene-styrene dyads. The designatedEthylene-styrene copolymers are: E copolymers (ES16, ES24, ES27, ES28,ES28, ES30, and ES44 with styrene wt % of 15.7, 23.7, 27.3, 28.1, 39.6 &43.9 respectively), M copolymers (ES53, ES58, ES62, ES63, and ES69 withstyrene wt % of 52.5, 58.1, 62.7, 62.8, and 69.2 respectively andcrystallinity, %, DSC, based on copolymer of 37.5, 26.6, 17.4, 22.9,19.6 and 5.0 respectively), S copolymers (ES72, ES73, and ES74 withstyrene wt % of 72.7, 72.8, and 74.3 respectively). The maximumcomonomer content for crystallization of about 20% is similar in otherethylene copolymers, such as in ethylene-hexene and ethylene-vinylacetate copolymers. If the comonomer can enter the crystal lattice, suchas in ethylene-propylene, compositions in excess of 20 mol % comonomercan exhibit crystallinity. The molecular weight distribution of thesecopolymers is narrow, and the comonomer distribution is homogeneous.These copolymers exhibit high crystalline, lamellar morphologies tofringed micellar morphologies of low crystallinity. Crystallinity isdetermined by DSC measurements using a Rheometric DSC. Specimensweighing between 5 and 10 mg are heated from −80 to 180° C. at a rate of10° C./min (first heating), held at 190° C. for 3 min, cooled to −80° C,at 10  C./min, held at −80° C. for 3 min, and reheated from −80° C. to180° C. at 10° C./min (second heating). The crystallinity (wt %) iscalculated from the second heating using a heat of fusion of 290 J/g forthe polyethylene crystal. Contributing effects of the crystallinityinclude decrease volume fraction of the amorphous phase, restrictedmobility of the amorphous chain segments by the crystalline domains, andhigher styrene content of the amorphous phase due to segregation ofstyrene into the amorphous phase. Table I of this paper shows values ofTotal Styrene (wt %), aPS (wt %), Styrene (wt %), Styrene (mol %), 10⁻³Mw, Mw/Mn, and Talc (wt %) for Ethylene-styrene copolymers ES 16-ES74while FIGS. 1-12 of this paper shows: (1) melting thermograms of ESI 1stand 2nd heating for ES16, ES27, ES44, ES53, ES63, & ES74; (2)crystallinity from DSC as a function of conmonomer content; (3)Logarithmic plot of the DSC heat of melting vs. Mole % ethylene forESIs; (4) measured density as a function of styrene content forsemicrystalline and amorphous ESIs; (5) % crystallinity from density vs% crystallinity from DSC melting enthalpy; (6) Dynamic mechanicalrelaxation behavior; (7) Glass transition temperature as a function ofwt % ethylene-styrene dyads for semicrystalline and amorphous ESIs; (8)Arrhenius plots of the loss tangent peak temperature for representativesemicrystalline and amorphous ESIs; (9) Draw ratio vs engineeringstrain; (10) Engineering stress-strain curves at 3 strain rates forES27, ES63 and ES74; (11) Engineering stress-strain curves of ESIs; (12)Classification scheme of ESIs based on composition. (20) U.S. Pat. No.5,872,201 describes interpolymers: terpolymers ofethylene/styrene/propylene, ethylene/styrene/4methyl-1-pentene,ethylene/styrene/hexend-1, ethylene/styrene/octene-1, andethylene/styrene/norbornene with number average molecular weight (Mn) offrom 1,000 to 500,000. (21-24) U.S. Pat. Nos. 5,460,818; 5,244,996; EP415815A; JP07,278,230 describes substantially random, more appropriatelypresudo-ramdom copolymers (interpolymers), methods of making and theiruses. (25) Alizadeh, et al., find the styrene interpolymers impedes thecrystallization of shorter ethylene crystallizable sequences and thattwo distinct morphological features (lamellae and fringe micellar orclain clusters) are observed in ethylene/styrene (3.4 mol %) as lamellacrystals organized in stacks coexisting with interlamellar bridge-likestructures. (26) Guest, et al., describes ethylene-styrene copolymershaving less than about 45 wt % copolymer styrene being semicrystalline,as evidenced by a melting endotherm in DSC testing (Dupont DSC-901, 10°C./min) data from the second heating curve. Crystallization decreaseswith increasing styrene content. Based on steric hindrance, styrene unitis excluded from the crystalline region of the copolymers. Transitionfrom semi-crystalline to amorphous solid-state occurs at about 45 to 50wt % styrene. At low styrene contents (<40%), the copolymers exhibit arelatively well-defined melting process. FIGS. 1-5 of this paper shows(a) DSC data in the T range associated with the melting transition for arange of ESI differing primarily in copolymer styrene content, (b)variation in percent crystallinity (DSC) for ESI as a function ofcopolymer S content, (c) elastic modulus versus T for selected ESIdiffering in S content, (d) loss modulus versus T for selected ESIdiffering in S content, (e) Tensile stress/strain behavior of ESIdiffering in S content, respectively. (35) Hoening, et al, teachespreparation of interpolymers ESI #1 to #38 having number averagemolecular weight (Mn) greater than about 1000, from about 5,000 to about500,000, more specifically from about 10,000 to about 300,000.

[0021] (36) J. C. Randall, “A Review of High Resolution Liquid 13CarbonNuclear Magnetic Resonance Characterizations of Ethylene-Based Polymers”JMS—Review Macromol. Chem. Phys., C29 (2 & 3), 201-317 (1989).

[0022] The migration of additives from within the bulk gel to the gel'ssurface is generally due to gradients of pressure or temperature, weak,moderate, or strong molecular dipo/dipo or dipo/non-dipo interactionswithin the gel. Once the additives are transported from within the gelto the surface forming an “additive layer”. Stearic acid and otheradditives such as certain organic crystals will melt upon heating andreform into crystals within the gel and may bloom to the gel surface asdescribed in my U.S. Pat. No. 6,420,475. Selected substances blendedinto a gel will eventually find its way from the interior of the bulkgel to its surface by means of migration due to gradient transport(bloom to the surface with time depending on the nature of the addedsubstances). I have found that food or animal consumption can be blendedwith the gelatinous elastomer compositions of the present invention andrender such “food gels” useful for fishing bait and for animal uses.

[0023] The gelatinous elastomer compositions of the present inventionwill be referred to herein as “invention food gel(s)”, “tear resistantfood gels”, “rupture resistant food gels”, or more simply refer to as“the food gel(s)”, “said food gel(s)”, or the “gel(s)”

[0024] Also, the invention gel can be compounded with, “of all things”dry food to great advantage (invention food-gels). For example, it canbe observed that fine dry powders of foods when incorporated into themolten gel, then cooled, and with time will be push out from the gel'sinterior to the outer surface. The find dry food powders can erupt oremerge from the surface of the gel. This has the advantage that food andcomponents of foods (such as amino acids, proteins, lipids, minerals,vitamins, sugars, and the like) all can be incorporated into molten orliquid gel compositions to advantage and use for artificial food or bait(animal bait, insect bait, fishing bait) without sacrificing to a greatextend the elastic properties of the gel. All sorts of foods, foods forcarnivore, herbivore, or omnivore can also be incorporated into the foodgels of the invention (in such suitable form as dry particles, flakes,powders, crumbs, and the like).

[0025] In the case of fish, fish like to eat fish which provides thepreditor with all the composition a fish would need for mainatining fishmuscle, fats so that it can be ready to eat more fish. It is a eatingmachine which lives in water.

[0026] Aside from water, fish is mostly fat and protein. The amount ofprotein in fish muscle is usually somewhere between 15 and 20 per cent,but values lower than 15 per cent or as high as 28 per cent areoccasionally met with in some species.

[0027] All proteins, including those from fish, are chains of aminoacids. Two essential amino acids called lysine and methionine aregenerally found in high concentrations in fish proteins.

[0028] Taking all species into account, the fat content of fish can varyvery much more widely than the water, protein or mineral content. Whilstthe ratio of the highest to the lowest value of protein or water contentencountered is not more than three to one, the ratio between highest andlowest fat values is more than 300 to one.

[0029] The term fat is used for simplicity throughout this leaflet,although the less familiar term lipid is more correct, since it includesfats, oils and waxes as well as more complex, naturally-occurringcompounds of fatty acids.

[0030] There is usually considerable seasonal variation in the fatcontent of fatty fish; for example a starved herring may have as littleas ½ per cent fat, whereas one that has been feeding heavily toreplenish tissue may have a fat content of over 20 per cent. Sardines,sprats and mackerel also exhibit this seasonal variation in fat content.As the fat content rises, so the water content falls, and vice versa;the sum of water and fat in a fatty fish is fairly constant at about 80per cent. Although protein content falls very slightly when the fatcontent falls, it nevertheless remains fairly constant, somewherebetween 15 and 18 per cent.

[0031] The fat is not always uniformly distributed throughout the fleshof a fatty fish. For example in Pacific salmon there may be nearly twiceas much fat in muscle from around the head as there is in the tailmuscle.

[0032] The amount of carbohydrate in white fish muscle is generally toosmall to be of any significance. In white fish the amount is usuallyless than 1 per cent, but in the dark muscle of some fatty species itmay occasionally be up to 2 per cent. Some molluscs, however, contain upto 5 per cent of the carbohydrate glycogen.

[0033] In general the vitamin content of white fish muscle is similar tothat of lean meat.

[0034] The most important extractives in fish include sugars, free aminoacids, that is free in the sense that they are not bound in the proteinstructure, and nitrogenous bases, which are substances chemicallyrelated to ammonia. While many of these extractives contribute generallyto the flavour of fish, some of them, known as volatiles, contributedirectly to the flavours and odours characteristic of particularspecies; as the name suggests, volatiles are given off from the fish asvapours. Most of the extractives are present at very low concentrations.

[0035] The composition of a particular species often appears to varyfrom one fishing ground to another, and from season to season, but thebasic causes of change in composition are usually variation in theamount and quality of food that the fish eats and the amount of movementit makes. For example, fish usually stop feeding before they spawn, anddraw on their reserves of fat and protein. Again, when fish areovercrowded, there may not be enough food to go round; intake will below and composition will change accordingly. Reduction in a basic foodresource, plankton for example, can affect the whole food chain.

[0036] The amount of minerals in fish flesh on the other hand iscomparatively small as compared to fats and proteins. On average, theamount of elements are 1 mg/100 g of flesh: sodium 72, potassium 278,calcium 792, magnesium 38, phosphorus 190, sulphur 191, iron 1.55,chlorine 197, silicon 4, manganes 0.823, zinc 0.96, copper 0.20, arsenic0.37, iodine 0.15.

[0037] No one has ever had a two way conversation with a fish and foundout what a fish perfers to eat. Observation can show that fish like fatsand proteins as opposed to disolved minerials such as salts of sodium,potassium, calcium, magnesium, and the like which mostly are from rocksand formations in and surrounding the body of water. Although there maybe reports that salt water fish may be attracted to the delta where saltconcentration can be lower and fresh water fish may be attracted tohigher concentrations of salts, swimming fishes are more likely to beanywhere there is food. When an object looks like food, acts like food,in one form or another and give off the odor of fats and protein, a fishis most likely to strike and retain fats longer than protein and whenfat odor looking food and protein odor looking foods are presented, itis unlikely it will pass for anything less presenting in the water.

[0038] By experience, humans have been feeding fish to eventually havethe fish to eat or sell for food or maintain the fish in good health aspets for long long time. Some of the fish food have guaranteed analysisof crude protein: not less than 55.0%, crude fiber: not more than 4.0%,crude fat: not less than 10.0%, crude ash: not more than 17.0%.

[0039] With respect ot components (IV), (V), (VI), (VII), and (VIII),the following fish foods and components can be heat dried or freezeddried and compounded with the gels of the invention: wheat, fish meal,soybean meal, blood meal, hydrolyzed feather meal, stabilized fish oil,capsanthin (red), spirulina (blue-green), xanthophyll (yellow), krillmeal, dicalcium phosphate, vitamin a acetate, d-activated animal sterol(d3), vitamin b-12 supplement, riboflavin supplement, niacin, folicacid, calcium pantothenate, pyridoxine hydrochloride, thiamin, biotin,dl alphatocopherol (e), I-ascorbyl-20 polyphosphate (c),cholinechloride, cobalt sulfate, ferrous sulfate, manganese sulfate, coppersulfate, ethylendiamine dihydroiodide, ethoxyquin (anti-oxidant). Addedmineral matter not more than 2.50 %. Fish meal, euphausiacea meal,yeast, gluten, casein, squid oil, shrimp meal, rice bran, spawn powder,lecithin, choline chloride, calcium phosphate, squid soluble, alfalfameal, 1-lysine, inositol, methionine, vitamin c supplement, niacin,vitamin e supplement, p-aminobenzoic acid, biotin, calcium pantothenate,riboflavin, vitamin a supplement, vitamin b12 supplement,acetonmeaphthon, thiamine mononitrate, pyridoxine hydrochloride, folicacid, vitamin d3 supplement, calcium lactate, potassium phosphate,sodium phosphate, magnesium sulfate, ferric citrate, zinc sulfate,cobaltous carbonate, manganese sulfate, potassium iodide, aluminumhydroxide, cupric sulfate. Shrimp meal, cuttlefish meal, wheat flour,brewer's dried yeast, rice meal, spirulina, protease, thiamine,riboflavin supplement, pyridoxine hydrochloride, vitamin a supplement,ascorbic acid, vitamin b12 supplement, biotin, calcium pantothenate,choline chloride, d activated animal sterol (source of vitamin d3),folic acid, menadione sodium bisulfate (source of vitamin k activity),inositol, para-aminobenzoic acid, zinc oxide, manganous oxide, salt,ferrous chloride, copper sulfate, cobalt sulfate, aluminum sulfate,magnesium sulfate. Anchovey fish, whole wheat, wheat germ, alfalfa,gluten protein, soy meal, spirulina, hydrolyzed protein meal, marinefish oil, minerals including zinc sulfate, manganese sulfate, coppersulfate, potassium sorbate, di-calcium phosphate; vitamins including c(stabalized), a,d,e,k,b1,b2,b6,choline (chloride), niacin,biotin, folicacid, b12, additional carotenoids including: a-xan, cantha xan,xan-yellow, all essential amino acids. Shrimp meal, herring meal, wheatflour, krill meal, soybean meal, fish oil, canthazanthin, vitaminsupplement, minerals, copper sulfate, ferrous sulfate, manganesesulfate, potassium iodide, zinc sulfate, sodium chloride, ethoxyquin,bunch of vitamins. Wheat starch, fish meal, screened cracked corn,cracklings, dried potato products, soybean oil, shrimp meal, toruladried yeast, wheat germ meal, monobasic calcium phosphate, algae meal,lecithin, artificial colour, ethoxyquin as preservative. Fish and fishderivatives, cereals, yeasts, molluscs and crustaceans, vegetableprotein extracts, oils and fats, algae, various sugars. Contains eecpermitted colourants and preservative. Wheat starch, screened crackedcorn, feedingoat meal, fish meal, dehulled soybean meal, algae meal,dehydrated alfalfa meal, monobasic calcium phosphate, fish oil, soybeanoil, 1-ascorbyl-2-polyphosphate (vitamin c), artificial colors inclidingyellow 5. ethoxyquin asa—preservative. Spirulina, soy proteinconcentratte, wheat germ, dehydrated alfalfa, whole wheat, wheat gluten,oats, corn gluten meal, brewer's dried yeast, rice flour, pea protein,wheat starch, zucchini, aniseed, soybean oil, spinach, choline chloride,vitamin a supplement, vitamin 3d supplement, vitamin e supplement,vitamin b12 suplement, riboflavin, niacin, calcium pantothenate,menadione sodium bisulfate (soure of vitamin k) folic acid, pyridoxinehci, thiamine mononitrate, biotin, ethoxyquin tetra sundried babyshrimp, dried baby freshwater shrimps. Asian tubifex worms. Bloodworms5.02%, shrimp 9.50%, veg diet crude fat 0.50% blood worms .24% shrimp1.00% veg diet crude fiber 1.00%, bloodworms 0.29% shrimp 0.2%, drybloodworms 95% shrimp 88% bloodworms, brine shrimp, vegetable diet(squash, romaine, spinach and vitamins). Chicken meal, turkey meal,brown rice, white rice, lamb meal, chicken fat, (preserved with mixedtocopherols and ascorbic acid), menhaden fish meal, flax seed, sun curedalfalfa meal, sunflower oil, lecithin, brewers yeast, natural flavors,monosodium phosphate, choline, linoleic acid, rosemary extract, sageextract, ferrous sulfate, mixed tocopherols (source of vitamin e) zincoxide, sodium selenite, manganous oxide, riboflavin supplement (sourceof B2), yeast culture, dried aspergillus niger fermentation extract,dried aspergillus oryzae fermentation extract, dried lactobacillusacidophilus fermentation product, dried streptococcus faeciumfermentation product, zinc amino acid chelate, manganese amino acidchelate, copper amino acid chelate, cobalt amino acid chelate, ironamino acid chelate, niacin, vitamin b12 supplement, vitamin asupplement, calcium pantothenate, d-biotin supplement, pyridoxinehydrochloride (vitamin b6), calcium, iodate, thiamine mononitrate, folicacid, papain, bacillus subtilis, aspergillus niger, yucca schidigeraextract, white fish meal, brewer'S yeast, soy flour, wheat flour, oatflour, gluten, frozen or dried brine shrimp, plankton, shrimp, krillpowder mix, dried spirulina, dried kelp, fish oil, double-stabilizedvitamin c, lecithin, vit. A, vit. D-3, vit. B1, vit. B12, biotin, somecoloring, no preservatives. White fish meal and protein concentrate,oat, wheat and soy flours, gluten, torula yeast, frozen or dried brineshrimp, egg and egg protein, shrimp meal, krill powder mix, dried kelpand kelp meal, fish oil, plankton meal, sun-dried vegetablesconcentrate, mixed vitamin and mineral booster, lecithin, driedspirulina, methionine, double-stabilized vit. C, calcium carbonate, d1calcium pantothenate, niacin, d-biotin, riboflavin, thiamin, mmsbisulfate blood-booster complex, pyrodoxine hydrochloride, vit. Aacetate, folic acid, vit. D3, riboflavin, vit. E, choline, vit. B12,vit. B1, vit. B complex, some coloring, no preservatives. Fish meal,wheat flour, fish protein concentrate, corn gluten meal, wheat gluten,soy protein concentrate, shrimp meal, brewers dried yeast, fish oil,wheat germ meal, dehydrated alfalfa meal, soy protein isolate, crabmeal, phaffia yeast, lecithin, spray-dried krill digest, paprikaextract, spirulina, steamed rolled oats, marigold petal extract, naturalflavor, pea protein isolate, rice flour, algae meal, crayfish extract insoybean oil, soybean oil (preserved with tbhq), potato starch,1-ascorbyl-2-polyphosphate, vitamin premix containing (wheat middlings,vitamin a supplement, vitamin d3 supplement, vitamin e supplement,vitamin b12 supplement, riboflavin supplement, niacin supplement,calcium pantothenate, menadione sodium bisulfite complex, folic acid,pyridoxine HCL, thiamine mononitrate, d-biotin), xanthan gum, betaine,choline chloride, carrot oleoresin, zucchini, anise seed, spinach,lignin sulfonate, ethoxyquin (used as a preservative). Fish meal, wheatflour, fish protein concentrate, corn gluten meal, wheat gluten, soyprotein concentrate, shrimp meal, brewers dried yeast, fish oil, wheatgerm meal, dehydrated alfalfa meal, soy protein isolate, crab meal,phaffia yeast, lecithin, spray-dried krill digest, paprika extract,spirulina, steamed rolled oats, marigold petal extract, natural flavor,pea protein isolate, rice flour, algae meal, crayfish extract in soybeanoil, soybean oil (preserved with tbhq), potato starch,1-ascorbyl-2-polyphosphate, vitamin premix containing (wheat middlings,vitamin a supplement, vitamin d3 supplement, vitamin e supplement,vitamin b12 supplement, riboflavin supplement, niacin supplement,calcium pantothenate, menadione sodium bisulfite complex, folic acid,pyridoxine hcl, thiamine mononitrate, d-biotin), xanthan gum, betaine,choline chloride, carrot oleoresin, zucchini, anise seed, spinach,lignin sulfonate, ethoxyquin (used as a preservative). Vitamin, mineralmix may include: dicalcium phosphate, dl-methionine, canthaxanthin,ascorbyl polyphosphate (vitamin c, a natural preservative), biotin,choline chloride, inositol, calcium pantothenate, pyrodioxinehydrochloride, riboflavin, thiamin mononitrate, cyanocobalamin (vitaminB12), vitamin a acetate, cholecalciferol (vitamin D3), tocopherolacetate (vitamin e, a natural preservative), menadione (vitamin k),salt, magnesium oxide, zinc oxide, ferric oxide, ferrous sulfate,manganous oxide, copper sulfate, cobalt carbonate, iodine, selenium.

[0040] Of course, these store available fish foods although can bereduced to fine powder and compounded with the gel invention to form thefood gels and use as fishing bait, it makes more sense that since fishdo not need and have little or no use for starch and fiber, these do notneed to be included. Certainly, it is easier to obtain rediely availablefish food off the self and compound it with the gel to make fishingbait.

[0041] On the other hand, animal feed may include starch and fibers suchas: alfalfa meal, animal digest, animal fat, barley, barley flour, beef(meat), beet pulp (“beet pulp, dried molasses” and “beet pulp, dried,plain”), brewer's rice, brown rice, carrots, chicken, chicken by-productmeal, chicken liver meal, chicken meal, corn, corn bran, corn germ meal(dry milled), corn gluten, corn gluten meal, corn syrup, cracked pearlbarley, dehydrated eggs, digest of beef, digest of beef by-products,digest of poultry by-products, dried animal digest, dried kelp, driedmilk protein, dried reduced lactose whey, dried whey, feeding oatmeal,fish meal, ground corn (ground ear corn), ground dehulled oats, groundwheat, ground whole brown rice (ground brown rice), ground whole wheat,ground yellow corn, kibbled corn, lamb bone meal, lamb digest, lamb fat,lamb meal, linseed meal, soybean meal, grain sorghum, grass sorghums,sweet sorghums, broomcorn, cereal food fines, flaxseed, mesquite beanmeal, oatmeal, meats and meat by-products from cattle, swine, sheep orgoats, rendered meal made from animal tissue, include lungs, kidneys,brain, spleen, liver, bone, blood, partially defatted low-temperaturefatty tissue, stomach, and intestines freed of their contents, poultryby-product: such as heart, lungs, liver, kidneys, feet, abdomen,intestines, and heads, dehydrated eggs, beef tallow, fruits and veggiessuch as:turnip greens, tomatoes, peas and carrots, oranges, grapefruit,beet pulp, biotin , dried whey, probiotics and probiotics, peanut hulls,dried kelp or dried seaweed, ginkgo biloba, glucosamine, lecithin,blue-green algae, olive oil , shark cartilage.

[0042] Foods in what ever suitable form, solid particles, such as,finely crushed, milled, dry, dehydrated, or milled freezed dried foods(dry fish meal, dry insect meal, dry plant meal, dry animal meal, dryseafood meal, dry fish bone meal, dry animal bone meal, dry corn meal,dry cereal meal, dry grain meal, dry oat meal ) in the form of fineparticles or powders and components of such dry foods (protein, crudeprotein, true protein), amino acids in powder form or milled fromtablets into powder and compounded into the gels of the invention (foundin fish, milk, beef, eggs) including Alanine (Ala), Arginine (Arg),Asparagine (Asn), Aspartic Acid (Asp), Cysteine (Cys), Glutamic Acid(Glu), Glutamine (Gln), Glycine (Gly), Histidine (His), Isoleucine(Ile), Leucine (Leu), Lysine (Lys), Methionine (Met), Phenylalanine(Phe), Proline (Pro), Serine (Ser), Threonine (Thr), Tryptophan (Trp),Tyrosine (Tyr), Valine (Val), structural proteins (actin, myosin,tropormyosin, and actomyosin), protamines, sacroplasmic proteins(myoalbumin, globulin and enzymes), trimethylamine oxide and itsdecomposition products, lipids, structural lipids, (aphospholipid,phospholipids, triglycerides, fats, depot fat, wax esters, oils,cholesterol, phosphatidyl-choline, phosphatidyl-ethanoiamine,phosphatidyl-serine, waxes and fatty acids, long-chain fatty acids,linoleic, linolenic acid, eicosapentaenoic acid), myoglobin,carbohydrates (sugars, sugar phosphates and glycoy, minerals, calcium,phosphorus, iron, copper, selenium, iodine), vitamins (A, D, E & K,thiamine, riboflavin, niacin, pantothenic acid), free amino acids,nitrogenous bases, food seasonings (salts, MSG, sugars, peppers, and thelike), carotenoid, food colorings, collagen, can be incorporated intothe invention clear gel and invention food-gels and use to advantage asfishing bait and animal bait. The blending of the foods (foodpreparations, components of foods, food flavorings, food seasonings, andthe like) into the invention food gels is performed during liquidsolvent room temperature or molten elevated temperature blending. Suchincorporated powder foods will with time gradually migrate out from theinterior bulk of the gel articles unto its outer surface. Under 10×,30×, 100× illuminated microscope, the emerging protein, wax, fattyacids, and food particles, can be seen appearing on the gel articlesurface as a function of time. Speculative theory is that this isattributed to the internal pressure of the gel forcing the incompatiblematerials out from the interior where pressure or gradient is greatestresulting in greater and greater gel volume equilibrium. By cutting thegel, it can be readily observed after cooling and with sufficient time(with passing days, weeks, months, and possibly years) more and moredefined separation or stratification of the food components within theinterior of the gel towards the outer surfaces of the gel article.

[0043] Since, the composition of foods are difficult to quantify and toocomplex to determine on an element by element, substance by substance,or molecule by molecule bases, herein food for simplicity is describedin terms of and by proximate analysis of the composition of the foods.Food composition as a whole described in terms of classes of substancespresent is referred to as proximate composition by the process ofproximate analysis rather than as individual proteins or specificminerals. Proximate does not refer to accuracy, it does not mean eitherexact or approximate. All additives incorporated into the gel are partsby weight relative to 100 parts by weight of the base block copolymer(I). Other terms are sometimes used for the class of substance, such asmoisture instead of water, oil or lipid instead of fat, ash instead ofminerals. By food, the gel food compositions of this invention comprisesthe defined and claimed polymer oil gels and foods in the general classof natural food stuff which are beneficial to the health and well beingof plant and animal life (including all biological matter, basic meats,plants, and microbiological molds, fungus, bacteria, alga), andcomponents of such food stuff derived from Nature (from the air, landand oceans, in man made biological cultures) that can now and in thefuture be found to be edible by animal and provide nutrients to plantlife on this Earth.

[0044] By means of freeze-drying (lyophilization), many kinds ofbiological matter (including all foods cooked and uncooked foods) can bepreserved without damage or changes in quality or viability for extendedperiods. In the freeze-drying process, the water contained in thebiological structure is frozen; the ice is then removed by sublimation(turning directly into vapor without passing through the liquid stage).By this method the twin advantages of freezing and drying are combinedinto one favorable means of preservation. Adequately packaged, theresulting product can be kept for years at room temperature.

[0045] Freeze-drying can be applied to non-living matter such as bloodplasma, serum, hormone solutions, pharmaceutical products and food.Special matter for surgical transplants such as arteries, skin and bone.Live cells intended to be kept alive for long periods of time. Thiscategory includes bacteria, viruses and yeast but not mammalian cells.

[0046] For Freeze-drying, the product to be treated is placed in achamber in which vacuum is rapidly produced. As pressure in the chamberdrops, temperature also drops and the water contained in the productfreezes. Next, still under vacuum, the product is heated and icesublimation occurs. The vacuum and heating temperature involved in theprocess vary according to the product.

[0047] In freeze-drying works extremely well on all types of organicfoods, including meat, vegetables, fruits such as apples, bacteria,fungus, alga, seaweeds, grass, and the like. Ice cream and coffee canalso be freeze-dried. The gels of the invention can be made to containfoods for animal or human consumption to advantage. It can be use asanimal bait by incorporating dry chicken liver or beef liver to attractanimals for capture and medical treatment. After use, the bait can becleaned are re-used.

[0048] It can be made with different foods, texture, and chewableportions for human consumption. As edible substitute foods incombination with or without real foods for human consumption, it has theflavor and taste of real food and can be chewed and ingested. It fillsup the stomach and pass through the body and digestive tract intact andinert as chewing gum does. Such human substituted foods can be used bymedical doctors to treat sever cases of obesity that may not betreatable by any other methods.

[0049] Freeze dried foods when blended with the gel compositions of theinvention can be a tasty treat, for example, chicken a la king: cookedchicken, mushrooms, pimientos, green peppers, nonfat dry milk, celery,corn oil and spice extract, wheat flour, salt, chicken base (chickenincluding natural chicken juices maltodextrin (from corn), hydrolyzedcorn gluten, dried whey, onion powder and natural flavorings, autolyzedyeast extract, turmeric), sugar, modified cornstarch, flavorings(hydrolyzed wheat gluten, partially hydrogenated soybean and cottonseedoil, autolyzed yeast extract,lactic acid and bonito fish extract),chicken fat, onion powder, spices. Noodles: Precooked noodles (semolina,egg yolk, salt). Beef Stroganoff with Noodles: Noodles, beef, sourcream, mushrooms, modified cornstarch, corn oil, nonfat dry milk,dehydrated onions, hydrolyzed vegetable protein(soybean and wheat),salt, monosodium glutamate (a flavor enhancer), spice, malic acid,garlic powder, caramel color. Chicken Teriyaki with Rice: Cooked chickenmeat, soy sauce (wheat, soybeans, salt), brown sugar, bamboo shoots,mushrooms, red peppers, green peas, modified corn-starch, sherry wine,onions, green peppers, garlic powder, spice, salt. Rice: Precooked rice.Beef Teriyaki with Rice: Cooked beef, soy sauce (wheat, soybeans, salt),red peppers, pineapple in light syrup, water chestnuts, brown sugar,mushrooms, modified corn-starch, sherry wine, onions, pea pods, onionpowder, peanuts, sesame/soybean oil, flavor enhancer (hydrolyzed wheatgluten, partially hydrogenated soybean and cottonseed oil, autolyzedyeast extract, lactic acid, bonito fish extract), garlic powder, spices,salt. Rice: Precooked rice. Turkey Tetrazzini: Cooked turkey meat,asparagus, modified cornstarch, nonfat dry milk, pimientos, mushrooms,corn oil, and spice extract, salt, sugar, chicken base (chickenincluding natural chicken juices, chicken fat, maltodextrin (from corn),hydrolyzed corn gluten, dried whey, onion powder and natural flavorings,autolyzed yeast extract), flavorings (hydrolyzed wheat gluten, partiallyhydrogenated soybean and cottonseed oil, autolyzed yeast extract, lacticacid and bonito fish extract), hydrolyzed corn soy wheat gluten proteinand partially hydrogenated soybean oil, chicken fat, dehydrated onions,spices, garlic powder and turmeric. Noodles: Precooked noodles(semolina, egg yolk, salt). Chicken Stew: Potatoes, cooked chicken meat,carrots, peas, corn oil and spice extract, nonfat dry milk, modifiedcornstarch, salt, hydrolyzed vegetable protein (hydrolyzed corn soywheat gluten protein, partially hydrogenated soybean oil), dehydratedonions, chicken fat, sugar, monosodium glutamate (a flavor enhancer),spices and garlic powder. Rice and Chicken: Instant rice, cookedchicken, corn oil, pimientos, salt, modified cornstarch, hydrolyzedvegetable protein, monosodium glutamate (a flavor enhancer), chickenfat, sugar, onion powder, spices and turmeric. Spaghetti with Meat andSauce: Spaghetti, tomato paste, beef, salt, textured soy flour (caramelcolored), sugar, dehydrated cheese (cheddar cheese, cream, salt, sodiumphosphate, lactic acid), hydrolyzed vegetable protein, spices, onionpowder, monosodium glutamate (a flavor enhancer), and garlic powder.Hearty Vegetable Stew with Beef: Potatoes, peas, cooked beef, carrots,corn, corn oil and spice extract, modified cornstarch, hydrolyzedvegetable protein (hydrolyzed corn torula, brewers yeast, wheat gluten,soy protein), dehydrated onions, salt, monosodium glutamate (a flavorenhancer), sugar, spices, garlic powder. Chili Sauce with Beans andBeef: Kidney beans, cooked beef (salt), seasoning mix (comprised ofchili pepper, spices, salt, dehydrated onion and garlic, hydrolyzedsoybean protein, beef extract, sugar, paprika, partially hydrogenatedsoybean and/or cottonseed oil, monosodium glutamate, autolyzed yeast,caramel color, spice extractives, disodium inosinate, disodiumguanylate), modified cornstarch, tomato powder, dehydrated onions, cornoil, spice extract. Lasagna with Meat and Sauce: Tomatoes, beef, tomatopaste, enriched noodles (semolina, whole egg solids, ferrous sulfate,niacinamide, thiamine mononitrate, riboflavin), mozzarella cheeseflavoring (whole milk, mozzarella cheese (cultured milk, salt, enzymes),calcium caseinate, corn oil, partially hydrogenated soybean oil, sodiumcaseinate, salt, natural & artificial flavors, maltodextrin, sodiumaluminum phosphate), dehydrated onions, dehydrated parmesan andromano(made from cow's milk) cheeses (part-skim milk, cheese culture,salt, enzymes), modified corn starch, salt, sugar, spices, garlicpowder, parsley flakes, annatto, turmeric. Chili Mac with Beef: Beef,enriched macaroni (wheat flour, niacin, ferrous sulfate, thiaminemononitrate and riboflavin), kidney beans, tomato paste, seasoning mix(comprised of chili pepper, spices, salt, dehydrated onion and garlic,hydrolyzed soybean protein, beef extract, sugar, paprika, partiallyhydrogenated soybean and/or cottonseed oil, monosodium glutamate,autolyzed yeast, caramel color, spice extractives, disodium inosinate,disodium guanylate), modified cornstarch, dehydrated onions, annatto,turmeric.

[0050] Sweet and Sour Pork with Rice: Pork, pineapple in light syrup,green peppers, vinegar, onions, red peppers, brown sugar, sugar,modified cornstarch, chicken base (chicken including natural chickenjuices, salt, chicken fat, sugar, maltodextrin, hydrolyzed corn gluten,dried whey, onion powder and natural flavorings, autolyzed yeastextract, turmeric), Worcestershire sauce (soy, garlic, anchovies,tamarind, distilled vinegar, corn syrup, sugar, salt, spices,flavoring), soy sauce (wheat, soybeans, salt), corn oil, salt, sesameoil and soybean oil, flavor enhancer (hydrolyzed wheat gluten, partiallyhydrogenated soybean and cottonseed oil, autolyzed yeast extract, lacticacid, bonito fish extract), garlic powder, spice. Rice: Precooked rice.Oriental-Style Spicy Chicken & Vegetables w/Rice: Cooked chicken, soysauce powder (soy sauce, maltodextrin), peanuts, modified cornstarch,water chestnuts, green beans, teriyaki flavor (sugar, salt, hydrolyzedcorn protein, yeast extract, citric acid, sodium lactate, partiallyhydrogenated cottonseed and soybean oil, monosodium glutamate), brownsugar, mushrooms, red bell peppers, natural flavor enhancer (torulayeast, natural flavor), flavor blend (autolyzed yeast extract, cornsyrup solids, citric acid, natural flavor), garlic powder, salt, sesameoil with cottonseed or soybean oil, spices, corn oil and spice extract.Rice: Precooked rice. Uncooked Beef Patties (Currently unavailable) 100%beef. A minimum of 30 patties per can. Chili con Carne with Beans: Beef,beans, tomatoes, seasoning mix (processed from chili pepper, spices,salt, dehydrated onion and garlic, hydrolyzed soy protein, beef extract,sugar, paprika, partially hydrogenated soybean and/or cottonseed oil,monosodium glutamate, caramel color, spice extractives, disodiuminosinate, disodium guanylate), tomato paste. Scrambled Eggs with RealBacon: Whole eggs, crumbled bacon (cured with water, salt, sugar, sodiumerythorbate, sodium nitrite; may also contain sodium phosphate,hydrolyzed soybean protein, monosodium glutamate, smoke flavor, BHA),egg yolk, nonfat dry milk, modified cornstarch, corn oil, salt,monosodium glutamate, smoke flavoring and xanthan gum. Beef SausagePatties: Beef, salt, spices, dried pork stock, corn syrup, dextrose,pork flavor (contains modified food starch, corn syrup solids,hydrolyzed plant protein, autolyzed yeast extract, dried soy sauce,dried egg yolks, natural flavor), roast flavor (contains autolyzed yeastextract, hydrolyzed plant protein, partially hydrogenated vegetable oil,bonito fish extract), and autolyzed yeast. Cheese Omelette: Whole eggs,nonfat dry milk, American cheese (American cheese (milk, cheese culture,salt, enzymes), sodium phosphate, milkfat, salt, artificial color),dehydrated cheddar cheese blend (cheddar cheese (milk, cheese culture,salt, enzymes, artificial color), cream, salt, sodium phosphate, lacticacid, Yellow #5, Yellow #6), salt, onion powder, spice. Granola withBlueberries and Milk: Granola (rolled oats, brown sugar, soy oil,unsweetened coconut, sesame seeds, wheat germ, natural vanilla flavor),nonfat dry milk, freeze dried blueberries, cream powder (sweet cream,lecithin, tocopherols and ascorbyl palmitate), vanilla powder (sugar,cornstarch, dextrose and natural and artificial vanilla flavors). GardenGreen Peas: 100% sweet garden peas. Golden Sweet Whole Kernel Corn: 100%sweet whole kernel corn. Nut-Chocolate LURPS: Candy coated chocolates(containing milk chocolate, sugar, cocoa butter, whole milk powder,chocolate liquor, lecithin added as an emulsifier, salt, vanillin (anartificial flavor), sugar, corn syrup, artificial colors, includes FD&CYellows #5 and #6, dextrin), roasted cashews, salted peanuts. StrawberryFruit Crisps: Strawberries (cut and formed), sugar.

[0051] The fundamental process steps are freezing the product. Thisprovides a necessary condition for low temperature drying. Afterfreezing, the product is placed under vacuum. This enables the frozensolvent in the product to vaporize without passing through the liquidphase, a process known as sublimation. Heat is applied to the frozenproduct to accelerate sublimation. Low-temperature condenser platesremove the vaporized solvent from the vacuum chamber by converting itback to a solid. The resultant food products can be ground or milledinto smaller and smaller particles and powders. The amount of foodincorporated into the gel based on 100 parts by weight of the basepolymer can be in minor or major amounts. Minor amounts mean about 50 orless parts by weight of food per 100 parts by weight of the base polymerand major amounts means greater that 50 parts by weight of food per 100parts by weight of the base polymer. Minor amounts of food per 100 partsby weight of the base polymer can range from about 49.999 to about 0.01,for example about 49, 48, 47, 46, 45, 44, 43, 42, 41, 40, 39, 38, 37,36, 35, 34, 33, 32, 31, 30, 29, and stepwise decreasing by 1 to about 1,or from about 49.99, 49.98, 49.87, and stepwise decreasing by 0.01 toabout 0.01. All amounts in the ranges between about 49.999 to less thanabout 1.0 may be suitable for use in the gel food compositions of theinvention. Likewise, all major amounts of food per 100 parts by weightof the base polymer can range from about 50 to about greater than 500parts by weight, for example about 50, 51, 52, 53, 54, 55 stepwiseincreasing by about 1 to about 500 parts by weight, or stepwiseincreasing from about 50 by about 0.01 to greater than about 499.99 maybe suitable for use in the gel food compositions of the invention.

[0052] Key benefits of freeze drying include retention of morphological,biochemical, and immunological properties, high viability/activitylevels, lower temperature, oxygen, and shear conditions versus otherdrying methods, high recovery of volatiles, retention of structure,surface area, and stoichiometric ratios.

[0053] Freezed-dry foods can be ground, or powdered to exactspecifications including, meats (beef, lamb, chicken, pork ham, turkey,fish, shell fish), vegetables (asparagus, green beans, spinach,broccoli, green peas, yellow beans, corn, italian beans), fruits apples,pineapple, blackberries, raspberries blueberries, strawberries other(cheese, milk, eggs), frozen/freeze dried fish food, egg yolk, livefoods, brine shrimp, worms, fish, brine shrimp and daphnia.

[0054] The worm category includes blood worms, tubifex, and earthwormsand several others.

[0055] Almost all fish love live fish. The big will eat the small, gelfood compositions of the invention can be formed into fish food shapes(worms, frogs, lizards, fishes, insects, and the like) of any size andthe gel can contain any food, even food comprising the compositions offish in the shape of food fishes may recognize as fish food in the shapeof guppies, swordtails, worms, frogs, aquatic insects, midges,stoneflies, mayflies, small fish, threadfin shad, gizzard shad andbluegills, gizzard, grub, shad, minnows, bluegills or even small trout,water dog, Alewives, bloodworm, caddis, larva, lobworm, maggots,mealworms, nymphs, fish eggs, cut bait, cheese, redworm, shad, slugs,yolk sac fish larvaesmall, reptiles, lizards, snakes, sinks,salamanders, frogs, toads, small rays, skates. Small gel invention baitsin the shape and look of small: bony fishes, herrings, tarpons,catfishes, eels, codfishes, striped killfish, mulletlike fishes,mullets, silversides, perchlike fishes, sea basses, bluefish, cobias,jacks, round scad, mackerel scad, yellow jack, tripletails, grunts,croakers, whiting, kingfish, perch, such small gel invention baits canbe use to catch larger like kind of fishes, including larger bluemarlin, spotted squeteague, swordfishes, cod, halibut, haddock, scup,rosefish, hake, sarks, tuna, and the like. The invention baits aresuitable for catching all types of freshwater fishsuch as: lampreys,bony fishes, sturgeons, paddlefishes, gars, perch, pike, muskellunge,walleye, white bass, pickerel, carp, smallmouth bass, yellow bass,catfish, bullhead, herrings, shads, salmons, trouts, and the like.

[0056] The food gel fishing baits are about the best to live food, sincethey are soft can move fast in the water and have the motion very muchlike live fish food. Fishes seem to love a gel food composition in anyshape (even in an arbitrary shape) when place in a fish tank. All thefishes in the tank will attempt to bite at the gel shape article againand again not stopping for a moment. Fishes will even bite and pull thegel shaped article under the surface against buoyant forces, holding onto it as long as they can while other fishes follow in the frenzy.

[0057] As use herein, the tack level in terms of “Gram Tack” isdetermined by the gram weight displacement force to lift a polystyrenereference surface by the tip of a 16 mm diameter hemi-spherical gelprobe in contact with said reference surface as measured on a scale at23° C. (about STP conditions).

[0058] As used herein, the term “gel rigidity” in gram Bloom isdetermined by the gram weight required to depress a gel a distance of 4mm with a piston having a cross-sectional area of 1 square centimeter at23° C.

[0059] As described herein, the conventional term “major” means greaterthan 50 parts by weight and higher (e.g. 5.01, 50.2, 50.3, 50.4, 50.5, .. . 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67,68, 69, . . . 580 and higher based on 100 part by weight of (I)copolymers) and the term “minor” means 49.99 parts by weight and lower(e.g. 49, 48, 47, 46, 45, 44, 43, 42, 41, 40, 39, 38, 37, 36, 35, 34,33, 32, 21, . . . 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7 . . .0.09 and the like) based on 100 parts by weight of the base (I) blockcopolymer(s).

[0060] Not only can the invention food gels be made non-tacky to thetouch, the gels are naturally transparent, and optically clear suitablefor optical use. The gels are strong, elastic, highly tear resistant,and rupture resistant. The invention food gels can be formed into anyshape for the intended use such as solid shapes for use as articles ofmanufacture, thin and thick sheets, strands, strings, ropes, fibers,fine silk like filaments can be applied in its molten state onto varioussubstrates as composites.

[0061] The requirements of the invention food gels for use as fishingbait are many. The invention food gels (because of their non tacky feelin the hand) are suitable for forming articles for use outdoors(excellent for exposure to environmental extremes) requiring propertiessuitable for use under high stress, elongation, extremes of temperatureas inside the fishermen's tickle box placed in the hot Sun. Summer heatcan reach above about 90° F. to about 133° F. or higher inside anautomobile or fishing metal or plastic tackle box. The invention foodgels are suitable for fishing presentations in fresh as well as in saltwaters. The invention food gels can be made with selectively low or softto high gel rigidities and can be orientated multiple colored forspecial effects.

[0062] The fishing terms typically used in the sport which weredeveloped by the fishermen prior to the invention food gel fishing baitsare given below. In many instants the terms defined refer toconventional PVC plastic or soft plastic baits which this invention foodgel improves upon. For purpose of the fishing baits made from theinvention food gels, the definition (although speaks in terms of PVCplastic baits) is adopted for the improved elastomer fishing bait of theinstant invention food gel and (when reading) in place of plastic orsoft plastic, the fishing techniques as defined for use withconventional PVC are applicable to the present improved invention foodgel fishing baits. Keeping this in mind, one can appreciated the articlein BASS Times, vol.32, No. 6, page, and page 36, written by its Seniorwriter, Louie Stout regarding an experimental fishing bait of theinvention being tested. The new improved fishing bait under test wasexpressed by Mr. Senior in terms of his knowledge in the plastic PVC andsilicone lure art which explains the inaccuracy of language used in thearticle. For example, before this invention, the definition ofartificial baits use by the sports fishing art does not include “softelastomers”, “elastomers”, “elastomeric materials”, or reference to theinvention food gel bait composition. This is why the BASS Times hastermed the invention food gel fishing bait a revolution.

[0063] Action—Measure of rod performance that describes the elapse timebetween flexion and return to straight configuration, ranges from slowto fast, with slow being the most amount of flexion.

[0064] Angler—Person using pole or rod and reel to catch fish.

[0065] Angling—Usually refers to the recreational catching of fish bymeans of hook and line; sport fishing; game fishing.

[0066] Artificial Baits—Lures or flies made of wood, plastic, metal,feathers, or similar inert material.

[0067] Aquatic insects: Water-bred insects which spend all or part oftheir life in water; e.g., midges, stoneflies, mayflies

[0068] Baitcasting—Fishing with a revolving-spool reel and baitcastingrod; reel mounted on topside of rod.

[0069] Bait additive—Any liquid or powder used to color or flavor abait.

[0070] Bait colorings—Various powder and liquid dyes are available tocolor a variety of baits.

[0071] Baitfish—Small fish often eaten by predators.

[0072] Bait flavorings.—There are hundreds of different concentratedliquid bait flavorings.

[0073] Barbed hook—A hook with a barb cut into it near the point thathelps keep the bait on the hook and ensures that fish stay hooked.

[0074] Barbless hook—A hook with no barb, that miminizes damage todelicate baits, ensures full penetration of the point into the mouth ofa fish, and allows easy removal of the hook without damaging the fish.

[0075] Bent hook rig—A carp rig that originally featured a hook with abent shank, which improved the hook-up rate of self-hooking rigs.

[0076] Black Bass—Term used to describe several types of bass; the mostcommon being smallmouth, largemouth, and spotted bass.

[0077] Bloodworm—The small, red larvae of midges, found in the silt atthe bottom of most waters.

[0078] Buoyancy—The tendency of a body to float or rise when submergedin a fluid.

[0079] C&R—Catch and Release.

[0080] CPR—Catch, Photograph, Release.

[0081] Cabbage—Any of several species of weeds, located above thesurface or underwater.

[0082] Caddis—An insect of the order Trichoptera.

[0083] Carolina Rig—A deep-water assembly comprised of a heavy slipsinker, plastic bead, barrel swivel, 16- to 18-inch leader, hook, andsoft-plastic bait such as a worm, lizard, or crawfish. Rigged weedlesswith the hook buried in the body of the bait, this combination isexcellent for fishing ledges, points, sandbars, and humps.

[0084] Casters—The pupae of large maggots, widely used as a bait formost species of fish, often in conjunction with hemp and groundbait.Casters exposed to the air until they become crisp, dark floaters arebest for the hook.

[0085] Catchability—The fraction of a fish stock which is caught by adefined unit of the fishing effort.

[0086] Catch Per Unit Of Effort—The catch of fish, in numbers or inweight, taken by a defined unit of fishing effort. Also called: catchper effort, fishing success, availability.

[0087] Cover—Cover refers to anything that a fish can hide in, behind orunderneath. That includes weeds, rocks, trees, boat docks, boats,stumps, anything in the water that improves their chances to ambushunsuspecting baitfish.

[0088] Creel limit—The number of fish an angler can keep as set by localor state regulations.

[0089] Critically balanced bait—A hookbait, usually a boilie, whosebuoyancy is such that it perfectly balances the weight of the hook, tominimize resistance to a taking fish.

[0090] Dropshot Rig—A hook such as the Yamamoto series 53 Splitshot hookis normally tied onto the main line with a Palomar knot. The tag end ofthe knot is left anywhere from 12″ to 24″ inches long. Once the knot istied, the tag end is threaded through the hook eye in the direction thatkeeps the hook point positioned up. A swiveling style of sinker is thenattached to the dangling tag end of the Palomar knot anywhere from 12″to 24″ below the hook. The bait is then nose-hooked.

[0091] Eyed/spade-end hooks—Small hooks (size 16 or below) tend to bespade end, while larger sizes tend to be eyed. A spade is lighter thanan eye for the same size hook, making the hook lighter and improvingbait presentation with small baits.

[0092] Effectiveness Of Fishing—general term referring to the percentageremoval of fish from a stock (but not as specifically defined) as eitherrate of exploitation or instantaneous rate of fishing.

[0093] Fancast—A systematic series of casts to a specific area of water.

[0094] Finesse Fishing—An angling technique characterized by the use oflight tackle—line, rods, reel and artificial baits (often tube worms,grubs, or other small-sized soft-plastic lures); often productive inclear, fairly uncluttered water.

[0095] Fish—Literally, a vertebrate (animal with a backbone) that hasgills and lives in water, but generally used more broadly to include anyharvestable animal living in water. Fishes refers to more than one typeof fish; finfish refers to sharks, some rays and bony fishes, andscalefish refers to fish bearing scales.

[0096] Fishing Effort—The total fishing gear in use for a specifiedperiod of time. When two or more kinds of gear are used, they must beadjusted to some standard type. 2. Effective fishing effort.

[0097] Fisherman—One who engages in fishing for sport or occupation.

[0098] Fishhook—A barbed or barbless hook used for catching fish.

[0099] Fish oil—Various kinds of fish oil can be used to flavordeadbaits, pastes and boilies.

[0100] Flavor enhancer—A bait additive, usually in liquid form, designedto enhance the attractiveness of a bait flavoring.

[0101] Flipping—The term “Flipping” comes from the method ofpresentation that you use when fishing a jig or worm in heavy shallowcover.

[0102] Florida Rig—An advancement over the toothpick-pegging method,Florida rig sinkers are molded around a thin Teflon tube, and acorkscrew wire that screws in to the nose of a soft bait. Slip thesinker on the main line, tie the hook directly to the main line, andscrew it into the bait. This provides the ultimate in weedless andsnagless presentation for big bass in heavy cover.

[0103] Freshwater—In a broad sense ‘freshwater’ is used for allcontinental aquatic systems such as rivers and lakes. In a technicalsense it refers to water with less than 0.5 grams per liter of totaldissolved mineral salts.

[0104] Grub—A short, plastic type of worm usually rigged with a weightedjig hook.

[0105] Internet—The most widely used international communicationscomputer network. To get access to the Internet, you need a modem or aconnection to a LAN with Internet access. “What does that have to dowith fishing?” you ask. Simple, that's how you got here.

[0106] Jerkbait—plugs that move with no built-in action of their own;any action comes from the fisherman's maneuvering the rod and line. Thesoft bodied baits are not worked so hard as their design requires a muchless vigorous twitch or “jerk”.

[0107] Jig—a hook with a leadhead that is usually dressed with hair,silicone, or plastic.

[0108] Jig-N-Pig—Combination of a leadhead jig and pork rind trailer;among the most effective baits for attracting trophy-size bass.

[0109] Larva—Refers to the subsurface stage of development of an aquaticinsect.

[0110] Lipless Crankbaits—Artificial baits designed to resemble aswimming baitfish. Such plugs vibrate and/or wobble during retrieve;some have built-in rattles. Also called swimming baits.

[0111] Lobworm—A large garden worm that can be used whole or in sectionson the hook, especially for eels, chub, tench, carp, barbel, bream androach, or chopped up for use as feed.

[0112] Maggots—Large maggots, the larvae of bluebottles, are the mostcommonly used bait in coarse fishing.

[0113] Mealworms—Small, wiry grubs that can be an effective hookbait,especially for roach.

[0114] Microbarbed hook—A hook with a tiny barb to minimize damage tothe mouth of a fish and to baits such as maggots.

[0115] Minnow—A shoal fish found in running water but rarely exceeding7.5 cm (3 in) in length. Minnows are regarded as a nuisance by mostanglers, but make effective livebaits or deadbaits for perch, eels andchub.

[0116] Nymphs—Flies made to sink below the surface of the water andimitate immature insects

[0117] Offset hook—A hook with the point bent at a slight angle to theshank. If you lay this kind of hook down, it will not sit flat.

[0118] Outpoint hook—A hook with the point curved slightly away from theshank.

[0119] Paternoster rig—A rig in which hooklength branches from the mainline, rather than being a continuation of it.

[0120] Presentation—A collective term referring to choice of type oflure, color, and size; structure targeted; amount of disturbance a baitmakes when entering the water; and retrieval technique, speed, and depthused to catch fish.

[0121] Redworm—Small (2.5-5 cm/1-2 in) red worm found in compost andmanure heaps.

[0122] Round-bend hook—Hooks with round bends have a wider gape forlarge baits such as bread, worms, luncheon meat and sweetcorn.

[0123] Sea fish—Various sea fish, including sprats, sardines, herrings,smelts and mackere as baits for pike.

[0124] Shad—Any of several cluepeid fishes that have a rather deep body.

[0125] Skirt—Usually a rubber or vinyl addition to a lure that gives itaction and texture

[0126] Slugs—Large black slugs are a good bait for chub, especially whenfreelined.

[0127] Soft Jerkbait—A plastic jerkbait.

[0128] Splitshot Rig—Knot a hook to the end of your line, bait up andpinch one or a few split shot 18″ to 24″ inches above the bait.

[0129] Soft Bottom—River bottoms which are comprised of soft materialsuch as silt, mud, or muck.

[0130] Spinnerbait—A spinnerbait is a hard lure generally consisting ofa large single hook, a lead head, a rubber or vinyl skirt, wire and aspinning blade. These are one of the most versatile of all the luresmade for bass fishing. They can be buzzed along the surface, worked witha steady or erratic retrieve at any depth and slowly crawled along thebottom with the blade just barely turning.

[0131] Success (of fishing)—Catch per unit of effort.

[0132] Tail—The length of line, including the hooklength, between thehook and a leger or paternoster.

[0133] Tail-Spinners—Compact, lead-bodied lures with one or two spinnerblades attached to the tail, and a treble hook suspended from the body;designed to resemble a wounded shad; effective on schooling bass.

[0134] Texas Rig—The method of securing a hook to a soft-PVC plasticbait—worm, lizard, crawfish, by burying the hook point into the body ofthe lure. The “Texas rig” is probably the most popular and mostrecognized method of fishing plastic worms. This rig consists of abullet shaped sinker (of any size), a single hook (called a Sproat,Offset or Worm hook). This rig can be used in any depth of in any typeof cover. The type of plastic bait that you attach is usually a plasticworm or lizard of some size.

[0135] Texas Rigged Worms—The most popular worm-fishing technique, butalso the most difficult to master. In this rig, the hook is threadedthrough the tip of the worm and the point is turned back into the headof the worm to make it weedless, meaning the point is not exposed andwill not get snagged in the weeds. When fishing in heavy cover, you canpeg the slip sinker by inserting a toothpick through the hole of thesinker. This will keep the sinker from hanging up, and will increaseyour feel of the lure. To prevent the worm from sliding down the hookshank, push the eye of the hook down into the plastic worm, spear a 50lb test piece of monofilament fishing line through both the tip of theworm and the hook eye and trim the ends of the monofilament.

[0136] Texposed—A Texas rigged plastic bait that has the point of thehook going through the plastic, thus exposing the point of the hook.This is a good rig to use in relatively brush or weed free waterconditions.

[0137] Trailer Hook—A trailer in fishing terms is an extra piece ofplastic that you attach to the end of the hook of your spinnerbait orjig. It makes your bait look bigger and gives more action. A trailerhook is an extra single hook that you attach to your lure (more commonlya spinnerbait) if the bass are striking at the skirt of the bait and aremissing the main hook.

[0138] Trigger—The sight, sound, smell, taste, texture, or vibration ofa lure which entices a fish to strike.

[0139] Unpegged Texas Rig—A conical sinker is allowed to slide freely onthe main line, with the hook tied directly to the main line. Optionallyuse a bead. The sinker will jackhammer constantly against the bead andmake a tiny clicking noise that can attract fish at times. Onedifficulty is an unpegged sinker can slide far up the line on the cast,making for inaccurate casts and imprecise presentations. An unpeggedsinker can also slide far down the line and get your rig stuck in snaggycover. For more control over an unpegged sinker, you can contain it on ashort 12 to 24″ leader tied to a swivel. This gives you the desirableunpegged lure movement (and bead-clicking option) while at the sametime, the short leader gives you better control over the cast andpresentation.

[0140] Water Dog—Any of several large American salamanders.

[0141] Wacky Rig—In relatively open water, simply tie a hook such as theRed Octopus to your line, and thread the hook straight through themiddle of a slanky bait such as a Senko or worm. In some cases, to get athin bait deeper quicker, you may want to string a very small bulletsinker to slide freely on the line above the hook.

[0142] Weightless Rig—The purest form of rigging, and most deadly withthe Senko. No sinker is used and the hook can be tied directly to themain line. Optionally, tie the hook to a 12″ to 24″ inch leader tied toa free-turning swivel that dissipates the line twist which often occurswith unweighted soft baits.

[0143] Worming—The act of fishing with a plastic worm, lizard, crawfish,or similar bait. A soft thin PVC plastic bait that is in the shape ofyour garden variety earthworm. However the shape is about the only thingthat resembles them. Their sizes range from about 3 inches to overtwelve inches! Their colors are every color imaginable and unimaginable.You can fish these as topwater, using floating worms or on the bottomusing any number of methods.

[0144] Yolk Sac—In embryos and early fish larvae, a bag-like ventralextension of the gut containing materials. It nourishes the growing fishuntil it is able to feed itself.

[0145] Almost all fish love live fish. The big fish likes to eat smallerfish and other natural looking prey, such as baitfish, boodworm, caddis,casters, cheese, crayfish, cricket, cut bait, fish eggs, fish larvae,frogs, grub, guppies, insects, lizards, lobworm, maggots, mayflies,mealworms, minnows, night-crawler, nymphs, redworm, reptiles,salamanders, shad, shrimp, sinks, slugs, small fishes, snakes, squid,swordtails, water dog, other worms, and the like.

[0146] Fishing baits made from the invention food gels may have one ormore built-in rattles or pre-formed cavity connected by a channel forlater insertion of a rattle for trigger which are conventionally usewith PVC soft plastic baits. Since the molten temperature of theinvention is much higher than required to melt PVC plastosol, rattlesmust be contained in a heat resistant (above about 275° F. to about 450°F.) enclosure for molding into the invention food gel bait or therattles can be glue onto the invention food gel bait with gluesdescribed below. When molded into the invention food gel bait, therattle can be removed by inserting a sewing needle (the sharp point of afishing hook, a thumb tack, tip of a wire, or any sharp point) throughthe gel into the region of the rattle. A pin hole can also be molded byusing a fine wire with the rattle in place to avoid having to push aneedle through the gel. This is called the “rattle through a pin holemethod” or “pin hole method”. The rattle can then be forced or pushedout through the pin hole path made by the needle. Because of theinvention food gel is tear resistant, the pin hole can be enlargedwithout tearing. The pin hole method does not require a connectingchannel to a pre-formed cavity which promotes drag in the water. Thesmall side of the fishing bait, any cavity or connecting channel canpromote a great amount of drag. Any undesirable drag will affect theperformance of the fishing bait. The same rattle or a larger rattle canbe re-inserted any time as desired or any liquid substance (such as afish attractant, e.g., fish oil and the like) can be injected in therattle's place. Multiple pin holes can be made in the invention food gelbait as desired with out affecting the use of the gel bait. A lowtemperature rattle can also be use with the fishing bait by firstmolding the fishing bait with a similar shaped temperature resistantblank, later removed through a pin hole and the desired rattle insertedin place.

[0147] The invention baits are suitable for catching all types offreshwater fish such as: lampreys, bony fishes, sturgeons, paddlefishes,gars, perch, pike, muskellunge, walleye, white bass, pickerel, carp, alltypes of bass (smallmouth bass, yellow bass, and the like) catfish,bullhead, herrings, shads, salmons, trouts, and the like.

[0148] The live action invention food gel fishing baits can last morethan five times longer without damage and replace completely the used ofconventional PVC plastisol fishing baits which have been determined tocontain controversial toxic plasticizers and banned by JAFTMA andcertain European countries.

[0149] The invention food gel fishing baits are about the best to livefood, since they can be made soft, they move fast and are extremelyslippery in the water and have the motion very much like live prey. Theinvention food gel fishing baits can not only exhibit action, but arecapable of exhibiting buoyancy in water, and can be made to have lowtack or be non-tacky to the touch. The invention food gel fishing baitsare rupture resistant to dynamic stretching, shearing, resistant toball-up during casting, resistant to tearing encountered during hookpenetration, and casting. Therefore, the invention food gel fishingbaits can be use to catch fish in all manner of presentations of bait,hook, and line combinations including with barbed hooks, barbless hooksbent hooks rig, carolina rig, when critically balanced baiting, dropshotrig, eyed hook, fancasting, finesse fishing, flipping, floating (floatfishing), florida rig, jerkbait, jig, jig-n-pig, offset hook,paternoster rig, pegged texas rig, pro-jo rig, round-bend hook,splitshot rig, strike zone, swimming lure, texas rigged worms,tight-action plug, trailer hook, unpegged texas rig, wacky rig,weightless rig, worming and the like. The invention food gel fishingbait exhibits five times greater elongation, greater tear resistance,and greater fatigue resistance than a conventional plastisol polyvinylchloride fishing bait of corresponding rigidity.

[0150] As a consequence, the invention food gel fishing baits are a boonto the angler giving him a success hook to catch ratio of at leastgreater than 5 in side by side fishing with a conventional plastisol PVCbait. Thereby, increasing his catch per unit of effort, increasing hisfishing effectiveness, minimizing his fishing effort of presentation andmaximizing his success.

[0151] The invention food gels can be made to exhibit sufficient lowGram Tack to be noticeable non-tacky to the touch of the fingers of atypical human hand at 23° C. A simple way to accurately measure the nontacky feeling as sensed by the fingers is to drop a reference gel samplehaving a cylindrical shape of about 1.0 cm diameter and 1.0 cm in lengtha distance of 10 cm on to the surface of a polystyrene petri dish havinga diameter of 10 cm inclined at 45°. The reference gel sample isconsidered non tacky if it (1) “bounce at least twice before coming torest”, (2) “bounce off”, (3) “bounce and then rolls off”, or (4) “rollsoff” on striking the polystyrene surface. If none of (1) thru (4) isobserved, then the level of Gram Tack can be determined by the gelsample method above.

[0152] The invention food gel composition comprises at least one highviscosity linear multiblock copolymers and star-shaped (or radial)multiblock copolymers. The invention food gel compositions copolymer (I)comprises 100 parts by weight of one or a mixture of two or more of athermoplastic elastomer block copolymers including hydrogenated styreneisoprene/butadiene block copolymer(s) and/or hydrogenated styrenebutadiene styrene block copolymers, more specifically, hydrogenatedstyrene block polymer with 2-methyl-1,3-butadiene and 1,3-butadiene) orpoly(styrene-ethylene-ethylene-propylene-styrene) SEEPS orpoly(styrene-ethylene-ethylene-propylene)_(n), (SEEP)_(n) Food gels ofSEEPS exhibit greater tear resistance that SEBS food gels and SEBS foodgels exhibit greater strength than SEPS food gels. Food gels made fromSBS exhibit higher rigidity that SEEPS, SEBS, and SEPS food gels. Foodgels of SBS and SIS somewhat less thermally stable.

[0153] In general such block copolymers have the general configurationsA^(n)-Z-A^(n) and (A^(n)-Z)_(n) wherein each A^(n) is a selected glassypolymer end block of a monoalkenyl arene compounds, more specifically, amonovinyl aromatic compounds such as polystyrene (where superscriptn=1), monovinylnaphithalene as well as the alkylated derivatives thereofsuch as poly(alpha-methylstyrene) (n=2), poly(o-methylstyrene) (n=3),poly(m-methylstryene) (n=4), poly(p-methylstyrene) (n=5)poly(tertiary-butylstyrene) (n=6), and the like, and midblocks (Z)comprising polymer chains of poly(ethylene), poly(ethylene) andpoly(propylene) or -EEP-. In the case of styrene glassy end blocks, thehydrogenated styrene isoprene/butadiene block copolymer(s) have theformula

[0154] The SEEPS (I) linear copolymers are characterized as having aBrookfield Viscosity value at 5 weight percent solids solution intoluene at 30° C. of from less than about 40 cps to about 150 cps andhigher, advantageously from about 40 cps to about 60 cps and higher,more advantageously from about 50 cps to about 80 cps and higher, stillmore advantageously from about 70 cps to about 110 cps and higher, andeven more advantageously from about 90 cps to about 180 cps and higher.

[0155] The (I) star-shaped copolymers are characterized as having aBrookfield Viscosity value at 5 weight percent solids solution intoluene at 30° C. of from about 150 cps to about 380 cps and higher,advantageously from about 150 cps to about 260 cps and higher, moreadvantageously from about 200 cps to about 580 cps and higher, and stillmore advantageously from about 500 cps to about 1,000 cps and higher.

[0156] This physical elastomeric network structure of the invention foodgels are reversible, and heating the polymer above the softening pointof the glassy domains temporarily disrupt the structure, which can berestored by lowering the temperature. During mixing and heating in thepresence of compatible plasticizers, the glassy domains (A) unlock dueto both heating and solvation and the molecules are free to move whenshear is applied. The disruption and ordering of the glassy domains canbe viewed as a unlocking and locking of the elastomeric networkstructure. At equilibrium, the domain structure or morphology as afunction of the (A) and (Z) phases (mesophases) can take the form ofspheres, cylinders, lamellae, or bicontinous structures. The scale ofseparation of the phases are typically of the order of hundreds ofangstroms, depending upon molecular weights (i.e. Radii of gyration) ofthe minority-component segments. The sub-micron glassy domains whichprovides the physical interlocking are too small to see with the humaneye, too small to see using the highest power optical microscope andonly adequately enough to see using the electron microscope. At suchsmall domain scales, when the gel is in the molten state while heatedand brought into contact to be formed with any substrate and allowed tocool, the glassy domains of the gel become interlocked with the surfaceof the substrate. At sufficiently high enough temperatures, with orwithout the aid of other glassy resins (such as polystyrene homopolymersand the like), the glassy domains of the copolymers forming theinvention food gels fusses and interlocks with even a visibly smoothsubstrate surface such as glass. The disruption of the sub-microndomains due to heating above the softening point forces the glassydomains to open up, unlocking the network structure and flow. Uponcooling below the softening point, the glassy polymers reforms togetherinto sub-micron domains, locking into a network structure once again,resisting flow. It is this unlocking and locking of the networkstructure on the sub-micron scale with the surfaces of various materialswhich allows the gel to form interlocking composites with othermaterials.

[0157] A useful analogy is to consider the melting and freezing of awater saturated substrate, for example, foam, cloth, fabric, paper,fibers, plastic, concrete, and the like. When the water is frozen, theice is to a great extent interlocked with the substrate and upon heatingthe water is able to flow. Furthermore, the interlocking of the ice withthe various substrates on close examination involves interconnecting icein, around, and about the substrates thereby interlocking the ice withthe substrates. A further analogy, but still useful is a plant or weedwell established in soil, the fine roots of the plant spreads out andinterconnects and forms a physical interlocking of the soil with theplant roots which in many instances is not possible to pull out theplant or weed from the ground without removing the surrounding soilalso.

[0158] Likewise, because the glassy domains are typically about 200Angstroms in diameter, the physical interlocking involve domains smallenough to fit into and lock with the smallest surface irregularities, aswell as, flow into and flow through the smallest size openings of aporous substrate. Once the gel comes into contacts with the surfaceirregularities or penetrates the substrate and solidifies, it becomesdifficult or impossible to separate it from the substrate because of thephysical interlocking. When pulling the gel off a substrate, most oftenthe physically interlocked gel remains on the substrate. Even a surfacewhich may appear perfectly smooth to the eye, it is often not the case.Examination by microscopy, especially electron microscopy, will showserious irregularities. Such irregularities can be the source ofphysical interlocking with the gel.

[0159] The polyethylene midblock containing block copolymers of theinvention food gel are the result of hydrogenation of butadiene. Inorder for the block copolymers forming the invention food gel to exhibitpolyethylene crystallinity, the midblock segments must contain long runsof —CH₂— groups. There should be approximately at least 16 units of—(CH₂)— in sequence for crystallinity. Only the (—CH₂—)⁴ units cancrystallize, and then only if there are at least 4 units of (—CH₂—)⁴ insequence; alternatively, the polyethylene units are denoted by[—(CH₂—CH₂—CH₂—CH₂)—]⁴, [(—CH₂—)⁴]⁴ or (—CH₂—)¹⁶.

[0160] The polyethylene crystalline segments or midblocks of copolymersforming the invention food gel can be characterized by the presence of amelting trace of from less than about 2.5° C. (for low viscositypolyethylene midblock containing block copolymers) to greater than about18° C. (for higher viscosity polyethylene midblock containing blockcopolymers) as determined by crystallization exotherm DSC curve. Morespecific DSC melting values of the crystalline midblock block segment ofthe SEEPS copolymers may be carefully measured and detected include lessthan about 1.5° C., 2° C., 3° C., 4° C., 5° C., 6° C., 7° C., 8° C., 9°C., 10° C., 11° C., 12° C., 13° C., 14° C., 15° C., 16° C., 17° C., 18°C., 19° C., 20° C., 21° C., 22° C., 23° C., 24° C., 25° C., 26° C., 27°C., 28° C., 29° C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36°C., 37° C., 38° C., 39° C., 40° C., 41° C., 42° C., 43° C., 44° C., 45°C., 46° C., 47° C., 48° C., 49° C., 50° C., 51° C., 52° C., 53° C., 54°C., 55° C., and higher. Whereas, the melting trace in DSC evidencing thepresence of crystalline polyethylene are not found in amorphous blockcopolymers such as SEPS.

[0161] The crystallization exotherm of the crystalline block copolymerinvention food gel are determined by ASTM D 3417 method. In order toprovide conditions for DSC samples of certain polyethylene midblockcontaining block copolymers to have the best possible chance to exhibitany crystallinity the measurement protocol can be modified as follows:heat to 140° C. @ 10° C./min., cool to 0° C. @ 1° C./min., put sample infreezer for 1 week, heat sample to 140° C. @ 1° C./min., then cool to 0°C. @ 1° C./min.

[0162] Generally, the method of obtaining long runs of crystalline—(CH₂)— is by sequential block copolymer synthesis followed byhydrogenation. The attainment of invention food gels is solely due tothe selective polymerization of the butadiene monomer (forming themidblocks) resulting in one or more predetermined amount of 1,4poly(butadiene) blocks followed by sequential polymerization ofadditional midblocks and hydrogenation to produce one or morecrystalline midblocks of the final block copolymers.

[0163] The crystalline block copolymers are made by sequential blockcopolymer synthesis, the percentage of crystallinity or (—CH₂—)¹⁶ unitsshould be at least about (0.67)⁴ or about 20% and actual crystallinityof about 12%. For example, a selectively synthesized S-EBn-S copolymerhaving a ratio of 33:67 of 1,2 and 1,4 poly(butadiene) on hydrogenationwill result in a midblock with a crystallinity of (0.67)⁴ or 20%. Forsake of simplicity, when n is a subscript of -EB-, n denotes thepercentage of (—CH₂—)⁴ units, eg, n=33 or 20% crystallinity which is thepercentage of (0.67)⁴ or “(—CH₂—)¹⁶” units. Thus, when n=28 or 72%(—CH₂—)⁴ units, the % crystallinity is (0.72)⁴ or 26.87% crystallinityattributed to (—CH₂—)¹⁶ units, denoted by -EB₂₈-. As a matter ofconvention, and for purposes of this specification involvinghydrogenated polybutadiene: the notation -E- denotes at least about 85%of (—CH₂—)⁴ units. The notation -B- denotes at least about 70% of[—CH₂—CH(C₂H₅)—] units. The notation -EB- denotes between about 15 and70% [—CH₂—CH(C₂H₅)—] units. The notation -EBn- denotes n%[—CH₂—CH(C₂H₅)—] units. For hydrogenated polyisoprene: The notation -EP-denotes about at least 90% [—CH₂—CH(CH₃)—CH₂—CH₂—] units.

[0164] Generally, one or more (E) midblocks can be incorporated atvarious positions along the midblocks of the block copolymers. The lowerflexibility of block copolymer gels due to (E) midblocks can be balancedby the addition of sequentially (W) midblocks. For example, thesequentially synthesized block copolymer S-E-EB-S can maintain a highdegree of flexibility due to the presence of amorphous -EB- block. Thesequential block copolymer S-E-EB-B-S can maintain a high degree offlexibility due to the presence of amorphous -EB- and -B- midblocks. Thesequential block copolymer S-E-EP-E-S can maintain a high degree offlexibility due to the presence of -EP- midblock. The sequential blockcopolymer S-E-B-S can maintain a high degree of flexibility due to thepresence of the -B- midblock. For S-E-S, where the midblock may becrystalline and flexibility low, physical blending with amorphous blockcopolymers such as S-EP-S, S-EB-EP-S, (S-EP)_(n) and the like canproduce more softer, less rigid, and more flexible gel.

[0165] Because of the high viscosity of the block copolymers and (E)midblocks, the invention food gel exhibit different physicalcharacteristics and improvements over amorphous gels including damagetolerance, improved crack propagation resistance, improved tearresistance producing knotty tears as opposed to smooth tears, improvedresistance to fatigue, higher hysteresis, etc. Moreover, the inventionfood gels when stretched exhibit additional yielding as shown by neckingcaused by stress induced crystallinity or yielding of the styrene glassyphases.

[0166] Regarding resistance to fatigue, fatigue (as used herein) is thedecay of mechanical properties after repeated application of stress andstrain. Fatigue tests give information about the ability of a materialto resist the development of cracks or crazes resulting from a largenumber of deformation cycles. Fatigue test can be conducted bysubjecting samples of amorphous and gels to deformation cycles tofailure (appearance of cracks, crazes, rips or tears in the gels).

[0167] Tensile strength can be determined by extending a selected gelsample to break as measured at 180° U bend around a 5.0 mm mandrelattached to a spring scale. Likewise, tear strength of a notched samplecan be determined by propagating a tear as measured at 180° U bendaround a 5.0 mm diameter mandrel attached to a spring scale.

[0168] Various block copolymers can be obtained which are amorphous,highly rubbery, and exhibiting minimum dynamic hysteresis:

Block Copolymer S-EB-S

[0169] The monomer butadiene can be polymerized in a ether/hydrocarbonsolvent to give a 50/50 ratio of 1,2 poly(butadiene)/1,4 poly(butadiene)and on hydrogenation no long runs of —CH₂— groups and negligiblecrystallinity, ie, about (0.5)⁴ or 0.06 or 6% and actual crystallinityof about 3%. Due to the constraints of Tg and minimum hysteresis,conventional S-EB-S have ethylene-butylene ratios of about 60:40 with acrystallinity of about (0.6)⁴ or 0.129 or 12% and actual crystallinityof about 7.7%.

Block Copolymer S-EP-S

[0170] The monomer isoprene when polymerized will produce 95% 1,4poly(isoprene)/5% 3,4 poly(isoprene) and upon hydrogenation will formamorphous, rubbery poly(ethylene-propylene) midblock and no long runs of—CH₂— and no crystallinity.

Mixed Block Copolymer S-EB/EP-S

[0171] The polymerization of a 50/50 mixture of isoprene/butadienemonomers in suitable ether/hydrocarbon solvents to give equal amounts of1,2 and 1,4 poly(butadiene) on hydrogenation will produce a maximumcrystallinity of (0.25)⁴ or 0.4%. The actual crystallinity would beapproximately about 0.2%, which is negligible and results in a goodrubbery midblock.

[0172] The polymerization of a 80/20 mixture of isoprene/butadienemonomers in suitable ether/hydrocarbon solvents to give equal amounts of1,2 and 1,4 poly(butadiene) will upon hydrogenation produce a lowcrystallinity of (0.10)⁴ or 0.01%. The actual crystallinity would beapproximately about 0.006%, which is negligible and results in a goodrubbery midblock.

[0173] The polymerization of a 20/80 mixture of isoprene/butadienemonomers in suitable ether/hydrocarbon solvents to give equal amounts of1,2 and 1,4 poly(butadiene) will upon hydrogenation produce a lowcrystallinity of (0.4)⁴ or 2.56%. The actual crystallinity would beapproximately about 1.53%, which is negligible and results in a goodrubbery midblock.

Block copolymer S-EEP-S

[0174] The polymerization of a 20/80 mixture of isoprene/butadienemonomers in suitable ether/hydrocarbon solvents to give a 40:60 ratio of1,2 and 1,4 poly(butadiene) will upon hydrogenation produce a lowcrystallinity of (0.48)⁴ or 5.3%. The actual crystallinity would beapproximately about 3.2%, which is negligible and results in a goodrubbery midblock. This theoretical % of actual crystallinity correspondswell to commercially available SEEPS Septon 4033 and 4055 which varieswith batch lots.

[0175] For purpose of convince and simplicity, the hydrogenatedpolybutadiene are denoted as follows: -E- denotes at least 85% R-1units, -B- denotes at least 70% R-2 units, -EB- denotes between 15 and70% R-2 units, -EBn- denotes n % R-2 units, and -EP- denotes 90% R-3units.

[0176] Table I below gives the % of units on hydrogenation ofpolybutadiene/polyisoprene copolymer midblocks

n % from polybutadiene (1 − n) % from polyisoprene 90% · n 10% · n 95% ·(1 − n) 5% · (1 − n)

[0177] where n is the mole % polybutadiene in thepolybutadiene-polyisoprene starting polymer n = R − 1 R − 2 R − 3 R − 4 0%  0%  0% 95% 5% 20% 18% 2% 76% 4% 40% 36% 4% 57% 3% 60% 54% 6% 38% 2%80% 72% 8% 19% 1% 100%  90% 10%   0% 0%

[0178] where R-1 denotes (—CH₂—)⁴,

[0179] R-2 denotes —(CH—CH₂)—,

C₂H₅

[0180] R-3 denotes —(CH₂—CH—CH₂—CH₂)—, and

CH₃

[0181] R-4 denotes —(CH₂—CH)—

CH

CH₃CH₃

[0182] Therefore, the percentage that can crystallize is [(—CH₂—)⁴]⁴since this is the chance of getting four (—CH₂—)⁴ units in sequence. Thepercentage that will crystallize is about 60% of this. n = (—CH₂—)⁴[(—CH₂—)⁴]⁴ 0.6 × [(—CH₂—)⁴]_(n)  0%  0%   0%   0%  20% 18%  0.1% 0.06% 40% 36%  1.7%  1.0%  60% 54%  8.5%  5.1%  80% 72% 26.9% 16.1% 100% 90%65.6% 39.4%

[0183] This applies to polymerization in a hydrocarbon solvent. In anether (eg, diethylether), the percentage (—CH₂—)⁴ units will be reducedso that crystallinity will be negligible. n = (—CH₂—)⁴ [(—CH₂—)⁴]⁴ 0.6 ×[(—CH₂—)⁴]^(n)  0%  0%    0%    0%  20%  5% 0.0006% 0.0004%  40% 10% 0.01%  0.006%  60% 15%  0.05%  0.03%  80% 20%  0.16%  0.10% 100% 25% 0.39%  0.23%

[0184] These values are all negligible. There will be no detectablecrystallinity in any of these polymer midblocks. In a mixedether/hydrocarbon solvent, values will be intermediate, depending on theratio of ether to hydrocarbon.

[0185] The midblock components (Z) can comprise various combinations ofmidblocks between the selected end blocks (A); these include: -E-EB-,-E-EP-, -E-EP-E-, -E-EB-E-, -E-E-EP-, -E-E-EB-, and the like.

[0186] The (Z) midblock of two or more polymer chains can be obtained byhydrogenation methods, for example: 1,4-polybutadiene (B_(1,4)) can beconverted by hydrogenation to poly(ethylene), 1,4-polybutadiene(B_(1,4)) and 1,2-polybutadiene (B_(1,2)) can be converted byhydrogenation to poly(ethylene-butylene), 1,4-poly-isoprene (I_(1,4))can be converted by hydrogenation to poly(ethylene-propylene),1,2-polybutadiene (B_(1,2)) can be converted by hydrogenation to atacticpoly(1-butene)(polybutylene), 1,4-polybutadiene (B_(1,4)) andpolyisoprene (I) 1,4-poly-butadiene (B_(1,4)) can be converted byhydrogenation to poly(ethylene-ethylene-co-propylene-ethylene),2-methyl-1,3-polybutadiene and 1,3-polybutadiene (I, B_(1,3)) can beconverted by hydrogenation to poly(ethylene-ethylene-co-propylene), andthe like. Polypropylene can be modified by tailblocking apoly(ethylene-propylene) copolymer segment on the propylene block toform poly(propylene-ethylene-co-propylene); likewise,poly(ethylene-propylene)_(n) (EP),poly(propylene-ethylene-co-propylene-propylene) (P-EP-P),poly(propylene-ethylene-propylene) (P-E-P),poly(ethylene-ethylene-co-propylene) (E-EP) can be formed. It is notedherein that B (bold) denotes polybutadiene and B (plain) denotespolybutylene.

[0187] Further, the multiblock copolymers (A^(n)-Z-A^(n)) can beobtained by various synthesis methods including hydrogenation ofselected block copolymers. When the subscript n of A is =1,(polystyrene) (S), for example, suitable block copolymers can beconverted to the useful multiblock copolymers forming the invention foodgels. These include: conversions of S-I-B_(1,3)-S to (S-E-EP-S),S-B_(1,4)-I-B1,4-S to (S-E-EP-E-S), S-B_(1,2)-I-S to (S-B-EP-S),S-B_(1,3)-B_(1,2)-B_(1,4)-S to (S-E-EB-S), S-B_(1,4)-B_(1,2)-I-S to(S-EB-EP-S), S-I-B_(1,3)-B_(1,2)-B_(1,4)-S to (S-E-EP-EB-S), etc. Asdenoted herein abbreviations are interchangeably used, for example,(S-E-EP-S) denotes poly(styrene-ethylene-ethylene-co-propylene-styrene).Other linear multiblock copolymers (denoted in abbreviations) can beformed, including: (S-B-EB-S), (S-E-EB-E-S), (S-B-EP-E-S), (S-B-EB-E-S),(S-E-E-EP-S), (S-E-E-EB-S), and the like.

[0188] The multiblock star-shaped (or radial) copolymers (A^(n)-Z)_(n)can be obtained by various synthesis methods including hydrogenation ofselected block copolymers. When the subscript n of A is =1,(polystyrene) (S), for example, suitable block copolymers can beconverted to the useful multiblock copolymers forming the invention foodgels. These include: conversions of (S-I-B_(1,3))_(n) topoly(styrene-ethylene-ethylene-co-propylene)_(n) denoted by theabbreviation (S-E-EP)_(n), (S-B_(1,4)-I-B_(1,4))_(n) to (S-E-EP-E)_(n),S-B_(1,2)-I)_(n) to (S-B-EP)_(n), (S-B_(1,3)-B_(1,2)-B_(1,4))_(n) to(S-E-EB)_(n), (S-B_(1,4)-B_(1,2)-I)_(n) to (S-EB-EP)_(n),(S-I-B_(1,3)-B_(1,2)-B_(1,4))_(n), to (S-E-EP-EB)_(n), etc. Othermultiblock copolymers can be formed, including: (S-B-EB)_(n),(S-E-EB-E)_(n), (S-B-EP-E)_(n), (S-B-EB-E)_(n), (S-B-EP-B)_(n),(S-B-EB-B)_(n), (S-E-E-EP)_(n), (S-E-E-EB)_(n), (S-B-E-EP)_(n),(S-B-E-EB)_(n), (S-B-B-EP)_(n), (S-B-B-EB)_(n), (S-E-B-EB)_(n),(S-E-B-EP)_(n), (S-EB-EB)_(n), (S-EP-EP)_(n), (S-E-EB-EB)_(n),(S-E-EP-EP)_(n), (S-E-EB-EP)_(n), (S-B-EB-EB)_(n), (S-B-EP-EP)_(n), andthe like.

[0189] The Z and A portions of the linear and star-shaped multiblockcopolymers are incompatible and form a two or more-phase systemconsisting of sub-micron glassy domains (A) interconnected by flexible Zchains. These domains serve to crosslink and reinforce the structure.This physical elastomeric network structure is reversible, and heatingthe polymer above the softening point of the glassy domains temporarilydisrupt the structure, which can be restored by lowering thetemperature.

[0190] It should be noted that when the A to Z ratios fallssubstantially below about 30:70, various properties such as elongation,tensile strength, tear resistance and the like can decrease whileretaining other desired properties, such as gel rigidity, flexibility,elastic memory.

[0191] In general, for these block copolymers, the various measuredviscosities of 5, 10, 15, and 20, weight percent solution values intoluene at 30° C. can be extrapolated to a selected concentration. Forexample, a solution viscosity of a 5 weight percent copolymer solutionin toluene can be determined by extrapolation of 10, 15, and 20 weightpercent measurements to 5 weight percent concentration.

[0192] The Brookfield Viscosities can be measured at various neatpolymer concentrations, for example, the selected high viscosity linearmultiblock copolymers in (I) can have a typical Brookfield Viscosityvalue of a 20 weight percent solids solution in toluene at 25° C. ofabout 1,800 cps and higher, and advantageously about 2,000 cps andhigher. Typically, the Brookfield Viscosity values can range from atleast about 1,800 to about 16,000 cps and higher. More typically, theBrookfield Viscosity values can range from at least about 1,800 cps toabout 40,000 cps and higher. Still more typically, the BrookfieldViscosity values can range from at least about 1,800 cps to about 80,000cps and higher. Due to structural variations between the multiblock andstar-shaped copolymers, the high viscosity star-shaped or radialcopolymers, typically, may exhibit a lower Brookfield Viscosity valuethan its counterpart linear multiblock copolymers. However, when themultiblock copolymers are considered as star-shaped or branched, than atequal branch lengths, the solution viscosities of the multiblockcopolymers and branched copolymers are about the same or equivalent.

[0193] In all cases, the molecular chain lengths (molecular weights) ofthe multiblock and star-shaped (or radial) copolymers (I) must besufficient to meet the high solution Brookfield Viscosities requirementsdescribed herein that is necessary for making the soft, strong andextreme tear resistant food gels.

[0194] The copolymers (I) selected have Brookfield Viscosity valuesranging from about 1,800 cps to about 80,000 cps and higher whenmeasured at 20 weight percent solution in toluene at 25° C., about 4,000cps to about 40,000 cps and higher when measured at 25 weight percentsolids solution in toluene. Typical examples of Brookfield Viscosityvalues for star-shaped copolymers at 25 weight percent solids solutionin toluene at 25° C. can range from about 3,500 cps to about 30,000 cpsand higher; more typically, about 9,000 cps and higher. Otheradvantageous multiblock and multiblock star-shaped copolymers canexhibit viscosities (as measured with a Brookfield model RVT viscometerat 25° C.) at 10 weight percent solution in toluene of about 400 cps andhigher and at 15 weight percent solution in toluene of about 5,600 cpsand higher. Other advantageous multiblock and star-shaped copolymers canexhibit about 8,000 to about 20,000 cps at 20 weight percent solidssolution in toluene at 25° C. Examples of most advantageous highviscosity linear multiblock copolymers can have Brookfield viscositiesat 5 weight percent solution in toluene at 30° C. of from about 40 toabout 50, 60, 70, 80, 90, 100 . . . 120, 150, 200 cps and higher, whileviscosities of star-shaped multiblock copolymers are 150 cps and higher.

[0195] Examples of high viscosity multiblock copolymers (I) having twoor more midblocks are Kuraray's (S-E-EP-S) 4033, 4045, 4055 and 4077hydrogenated styrene isoprene/butadiene block copolymers, morespecifically, hydrogenated styrene block polymer with2-methyl-1,3-butadiene and 1,3-butadiene. Kuraray's 4055 (S-E-EP-S)multiblock copolymer and 4077 exhibit viscosities at 5 weight percentsolution in toluene at 30° C. of about 90 cps to about 120 cps and about200 to about 380 cps respectively. At 10 weight percent SEEPS 4055 isabout 5,800 cps and higher. Other linear and star multiblock copolymers(I) such as (S-E-EP-S), (S-E-EP-E-S), (S-B-EP-S), (S-E-EB-S),(S-EB-EP-S), (S-E-EP-EB-S), (S-B-EB-S), (S-E-EB-E-S), (S-B-EP-E-S),(S-B-EB-E-S), (S-B-EP-B-S), (S-B-EB-B-S), (S-E-E-EP-S), (S-E-E-EB-S),(S-B-E-EP-S), (S-B-E-EB-S), (S-B-B-EP-S), (S-B-B-EB-S), (S-E-B-EB-S),(S-E-B-EP-S), (S-EB-EB-S), (S-EP-EP-S), (S-E-EB-EB-S), (S-E-EP-EP-S),(S-E-EB-EP-S), (S-B-EB-EB-S), (S-B-EP-EP-S), (S-B-EB-EP-S),(S-B-EP-EB-S), (S-E-EP-E-EP-S), (S-E-EP)_(n), (S-E-EP-E)_(n),(S-B-EP)_(n), (S-E-EB-S)_(n), (S-EB-EP-)_(n), (S-E-EP-EB)_(n),(S-B-EB)_(n), (S-E-EB-E)_(n) can also exhibit viscosities at 5 weightpercent solution in toluene at 30° C. of from less than about 100 toabout 200, 300, 400, 500, 600, 700, 800, 900, 1,000, 1,200, 1,300,1,600, 1,800, 2,000 cps and higher.

[0196] The copolymer (I) forming the invention food gels can have abroad range of A end block to Z center block ratio of about 20:80 orless to about 40:60 or higher. The A:Z weight ratios can range fromlower than about 20:80 to above about 40:60 and higher. Morespecifically, the values can be 19:81, 20:80, 21:79, 22:78. 23:77,24:76, 25:75, 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67,34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57,44:65, 45:55, 46:54, 47:53, 48:52, 49:51, 50:50, 51:49 and etc. Otherratio values of less than 19:81 or higher than 51:49 are also possible.Broadly, the styrene block to elastomeric block ratio A:Z of the highviscosity multiblock and star copolymers (I) is about 20:80 to about40:60 or higher, less broadly about 31:69 to about 40:60, preferablyabout 32:68 to about 38:62, more preferably about 32:68 to about 36:64,particularly more preferably about 32:68 to about 34:66, especially morepreferably about 33:67 to about 36:64, and most preferably about 30:70.

[0197] Theory notwithstanding, the multiblock copolymer gel propertiescan be attributed to the additional blocks affecting the separatepolymer phases, the additional blocks affecting the heterophasestructure, the additional blocks affecting the interfacial regionsbetween phases of the multiblock polymers, the additional blocks forminga separate phase or inducing the formation of additional separatephases, or the high molecular weight and combination of high styrenecontent of the block copolymer. Due to the additional number ofmidblocks of the copolymers (I), the differences in solubilityparameters between (A) and (Z) becomes greater than the solubilityparameters differences between (A) and (D) of triblock copolymers, whereD denotes the lone midblock polymer chain. Moreover, the presence ofadditional midblocks of ethylene, propylene, butylene,ethylene-propylene, or ethylene-butylene may contribute tostress-induced crystallization. This may explain why as the viscosity ofthe multiblock copolymers is increased to a higher level, the appearanceof the invention food gels change from clear to more translucent white.

[0198] The invention food gels of the present invention resist tearingunder tensile loads or dynamic deformation in that when cut or notched,the “crack” made on the gel deep surface does not readily propagatefurther under dynamic deformation or tensile loads. Unlike triblockcopolymer gels, such as (SEBS) and (SEPS) gels which possess hightensile strength and will catastrophically snap apart into tworeflective clean smooth surfaces when cut or notched under tensile ordynamic loads. Furthermore, when elongated, the invention food gels canexhibit two or more draw plateaus and can possess high tensile strengthand rapid return from high extension without noticeable set ordeformation. As observed, the invention food gels can be stretched by afirst tensile load with uniform deformation to a measured length, uponthe application of higher tensile loads, the gel can be further extendedwithout breaking. Upon release, the gel returns immediate to itsoriginal shape and any necking quickly disappears. Again, theorynotwithstanding, the additional drawing plateaus of the gel may beattributed to yielding of crystallite formations ethylene or propylenecomponents in the gel or yield of induced interfacial regions ofconcentrated ethylene or propylene between the domains which duringextension absorbs the elastic energy. Likewise, the resistance to tearpropagation of the invention food gels when notched under tensile loadcan be attributed to yielding of the gel midblock components, yieldingof additional phases, or yielding of interfacial regions before ruptureor deformation of the (A) domains can take place.

[0199] Additionally, shearing, heating or cooling form the molten statecan alter the gels' state. The invention food gels can be made toexhibit long elastomeric recovery times. Such gels can be usedeffectively in suppressing low frequency vibrations and for absorbingenergy. The unusual properties of the invention food gels can beattributed to altering different phase or interfacial arrangements ofthe domains of the multiblock copolymers. The presence of polyethyleneand crystallinity in block copolymers can be determined by NMR and DSC.

[0200] Physical measurements (NMR and DSC) of typical commercial KratonG 1651, Septon 2006, Septon 4033 and Septon 4055 block were performed.Two types of ¹³C NMR spectra data were collected. The gated decoupledexperiment provided quantitative data for each type of carbon atom. TheDEPT experiment identified each type of carbon atom having attachedprotons. The DEPT data allowed assignment of the resonances in the gateddecoupled experiment, which was then integrated for quantitation of thedifferent types of midblock and end groups in each polymer tested Therelative quantities of each type of carbon group in the various polymerswere found. The uncertainty associated with these measurements isestimated as ±3 percentage units. Only the Kraton 1651 spectrum hadresonances below about 20 ppm. These resonances, at 10.7-10.9 ppm, wereassigned to the butylene methyl group and distinguish the SEBS polymerfrom the SEPS and SEEPS types of polymer (36). Only the Septon 2006spectrum lacked the resonance at about 20 ppm that is characteristic ofpolyethylene units (defined here as three contiguous CH₂ groups), andthis feature distinguishes the SEPS polymer from the SEBS and SEEPSpolymers (36). There were additional differences between the spectra.The Septon 2006 and the Septon 4033 and 4055 spectra all showedresonances at 20 ppm; whereas the spectrum of Kraton 1651 was missingthis resonance. The 20 ppm peak is characteristic of the methyl group ofa propylene subunit, which is present in SEPS and SEEPS polymers butabsent in the SEBS polymer. There were also a methylene peak, at 24.6ppm, and a methine peak at 32.8 ppm, in all of the Septon spectra butnot in the Kraton 1651 spectra. These resonances also arise from thepropylene subunit.

[0201] The chemical shifts, relative intensities, and relativeintegrations were the same for the spectra of the Septon 4033 and Septon4055, indicating that these two polymeric compositions are identicalbased on NMR spectroscopy.

[0202] DSC of ASTM D3417-99 was modified to provide conditions for thesamples to have the best possible chance to exhibit any crystallinity.The protocol was as follows: (1) heat to 140° C. @ 10° C./min. (2) coolto 0° C. @ 2° C./min., (3) place in freezer for 1 week, (4) heat to 140°C. @1° C./min., and (5) cool to 0° C. @ 1° C./min.

[0203] This protocol was used with the exception that the samples wereleft in the freezer for approximately 2 months, instead of 1 week,because the DSC equipment broke during the week after the first run andrequired some time for repair. This delay is not expected to havenegatively impacted the results of the experiment.

[0204] Two HDPE reference samples gave clearly defined crystallizationexotherms and fusion endotherms, allowing calculation of heats ofcrystallization and fusion. These results showed that the equipment andmethodology were fully functional, and this check was performed dailyduring DSC operation. Of the samples, only Kraton 1651 showeddiscernable transitions for both crystallization and fusion. The Septon2006 showed no discernable transitions, which is consistent with itsSEPS structure being entirely amorphous. The Septons 4033 and 4055showed crystallization exotherms.

[0205] The heats of crystallization for the Kraton 1651 and Septons 4033and 4055 were small, below about 3 J/g, indicating that small amounts ofcrystallinity are present in these polymers. The DSC data show:

[0206] Kraton 1651: crystallization exotherm peak at 18.09° C.,crystallization exotherm—mass normalized enthalpy (J/g) of 1.43, fusionendortherm peak at 34.13° C., and Fusion Endotherm—mass normalizedenthalphy J/g of 15.17.

[0207] Septon 2006: crystallization exotherm peak (not detected),crystallization exotherm—mass normalized enthalpy (not detected), fusionendortherm peak NONE, and Fusion Endotherm—mass normalized enthalphy(not detected).

[0208] Septon 4033: crystallization exotherm peak at 2.86° C.,crystallization exotherm—mass normalized enthalpy (J/g) of 3.00, fusionendortherm peak (not detected), and Fusion Endotherm—mass normalizedenthalphy (not detected).

[0209] Septon 4055: crystallization exotherm peak at 14.4° C.,crystallization exotherm—mass normalized enthalpy (J/g) of 1.32, fusionendortherm peak (not detected), and Fusion Endotherm—mass normalizedenthalphy (not detected).

[0210] Aldrich 13813JU polyethylene reference: crystallization exothermpeak at 119.72° C., crystallization exotherm—mass normalized enthalpy(J/g) of 174.60, fusion endortherm peak at 130.70° C., and FusionEndotherm—mass normalized enthalphy J/g of 189.90.

[0211] Plasticizers (11) particularly advantageous for use in practicingthe present invention are will known in the art, they include rubberprocessing oils such as paraffinic and naphthenic petroleum oils, highlyrefined aromatic-free paraffinic and naphthenic food and technical gradewhite petroleum mineral oils, and synthetic liquid oligomers ofpolybutene, polypropene, polyterpene, etc. The synthetic series processoils are high viscosity oligomers which are permanently fluid liquidnonolefins, isoparaffins or paraffins of moderate to high molecularweight.

[0212] Examples of representative commercially available plasticizingoils include Amoco® polybutenes, hydrogenated polybutenes, polybuteneswith epoxide functionality at one end of the polybutene polymer, liquidpoly(ethylene/butylene), liquid hetero-telechelic polymers ofpoly(ethylene/butylene/styrene) with epoxidized polyisoprene andpoly(ethylene/butylene) with epoxidized polyisoprene: Example of suchpolybutenes include: L-14 (320 Mn), L-50 (420 Mn), L-100 (460 Mn), H-15(560 Mn), H-25 (610 Mn), H-35 (660 Mn), H-50 (750 Mn), H-100 (920 Mn),H-300 (1290 Mn), L-14E (27-37 cst @100° F. Viscosity), H-300E (635-690cst @ 210° F. Viscosity), Actipol E6 (365 Mn), E16 (973 Mn), E23 (1433Mn), Kraton L-1203, EKP-206, EKP-207, HPVM-2203 and the like. Example ofvarious commercially oils include: ARCO Prime (55, 70, 90, 200, 350, 400and the like), Duroprime and Tufflo oils (6006, 6016, 6016M, 6026, 6036,6056, 6206, etc), other white mineral oils include: Bayol, Bernol,American, Drakeol, Ervol, Gloria, Kaydol, Litetek, Lyondell (Duroprime55, 70, 90, 200, 350, 400, Ideal FG 32, 46, 68, 100, 220, 460), Marcol,Parol, Peneteck, Primol, Protol, Sontex, and the like. Oils useful inthe invention food gel include: Witco 40 oil, Ervol, Benol, Blandol,Semtol-100, Semtol 85, Semtol 70, Semtol 40, Orzol, Britol, Protol,Rudol, Carnation, Klearol; 350, 100, 85, 70, 40, Pd-23, Pd 25, Pd28, FG32, 46,68, 100, 220, 460, Duroprime Ds-L, Ds-M, Duropac 70, 90, Crystex22, Af-L, Af M, 6006, 6016, 6026, Tufflo 6056, Ste Oil Co, Inc: CrystalPlus 70, 200, 350, Lyondell: Duroprime DS L & M, Duropac 70, 90, Crystex22, Crystex AF L & M, Tufflo 6006, 6016; Chevron Texaco Corp: SupertaWhite Oil 5, Superta 7, 9, 10, 13, 18, 21, 31, 35, 38, 50, Penreco:Conosol 340, Conosol C-200, Drakeol 15, 13, 10, 10B, 9, 7, 5, 50,Peneteck, Ultra Chemical Inc, Ultraol White 60Nf, Ultraol White 50Nf,Witco Hydrobrite 100, 550, 1000, and the like.

[0213] Selected amounts of one or more compatible plasticizers can beused to achieve gel rigidities of from less than about 2 gram Bloom toabout 1,800 gram Bloom and higher. Tack may not completely be dependentupon the amount of the glassy phase, by using selected amount of certainlow viscosity oil plasticizers, block copolymers of SEBS, SEEPS, SEPS,SEP_(n), SEB_(n), and the like, gel tack can be reduced or the gel canbe made non-tacky.

[0214] Major or minor amounts (based on 100 parts by weight of baseelastomer) of any compatible second plasticizers can be utilized informing the invention food gel, but because of the non-tack property ofthe invention food gel, the major amount of first plasticizers usedshould be low viscosity plasticizers having viscosities advantageouslyof not greater than about 30 cSt @ 40° C., for example 30, 29, 28, 27,26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9,8, 7, 6, 5, 4, 3 and the like. The invention food gel tack decreaseswith decreasing oil viscosities of from about 30 to 3. Invention foodgels which are non-tacky to the touch can be achieved using oils withviscosities of about 10 cSt @ 40° C. and less. Best result can beachieved using oils with viscosities of about 6 and less. Oils of higherviscosities of from about 500 cSt @ 40° C. to about 30 produce higherand higher tack with increase in viscosities. Heat temperature setresistance improves with increase in oil viscosity. Oils withviscosities less than about 15 exhibit heat set at about 50° C.Therefore a combination of low viscosity oils to improve low tack andhigh viscosity oils to improve set can be achieved by blending variousoils having the desired viscosities for the desired end use. Thedisassociation of polystyrene is about 100° C. to about 135° C., theinvention food gels do not melt below the disassociation temperature ofpolystyrene. It is important that fishing bait when stored in a fishingbox in the hot Sun at about 50° C. to about 58° C. do not suffersubstantial heat set as tested at these temperatures in a 108° U bendfor one hour.

[0215] It has been found that the lower the oil viscosity, the lower theheat set of the resulting gel composition and the higher the oilviscosity use in the gel compositions of the invention, the higher theheat set of the resulting gel composition. For example, if the firstplasticizer is less than about 50 SUS @ 100° F., the heat set of theresulting gel composition comprising 100 parts of (I) copolymers ofequal parts of SEEPS 4055 and Kraton G 1651 with about 600 parts byweight of the first plasticizer, the resulting is found to have a heatset less than that of a conventional PVC plastisol fishing bait at about50° C. However, as the 50 Vis SUS @ 100° F. oil of the formulation isgradually replaced with a higher viscosity oil of about 80-90 SUS @ 100°C., the heat set deformation improves with increasing amounts of thehigher viscosity oil. In order to obtain equal heat set performance asconventional PVC plastisol fishing bait, the first and secondplasticizers would have to be of equal amounts in the gel composition.Replacing the first plasticizer with a greater amount would increase thegel tack. If tack is not of great concern, then a higher amount of thesecond plasticizers would be beneficial for improving heat set at higherand higher temperatures to the point that the second plasticizers canreach greater than 2525 SUS @ 100° C. (Ideal FG 100, 220, or 460 oil)the resulting gel composition would not exhibit set at even temperaturesgreater than 400° F.

[0216] The cited first plasticizers with or without one or more secondplasticizers can be used in sufficient amounts to achieve a gel rigidityof from about 20 gram Bloom to about 1,800 gram Bloom. The secondplasticizers in effective amounts in combination with the firstplasticizers can provide a greater temperature compression set than agelatinous composition having the same rigidity formed from the firstplasticizers alone. The second plasticizers when used can provide agreater temperature compression set than a gelatinous composition havingthe same rigidity formed from the first plasticizers alone or formedfrom a combination of the first plasticizers and the secondplasticizers. The first plasticizers being in effective amounts withsaid second plasticizers can provide a Gram Tack lower than a gelatinouscomposition having the same rigidity formed from the second plasticizersalone.

[0217] Generally, plasticizing oils with average molecular weights lessthan about 200 and greater than about 700 may also be used (e.g. H-300(1290 Mn)). It is well know that minor and sufficient amounts of VitaminE is added to the described commercially available oils during bulkprocessing which is useful as a oil stabilizer, antioxidant, andpreservative.

[0218] Of all the factors, the amount of plasticizing oils can becontrolled and adjusted advantageously to obtain substantially highertear and tensile strength gels. The improvements in tensile strength ofthe invention food gels are accompanied by corresponding increase in gelrigidity as the amount of plasticizing oils are lowered until therigidity of the invention food gels becomes much higher than that of thegums which surround the teeth. Although higher tensile strengths can beobtained as the amount of plasticizing oils in the gel approaches zero,the tensile strength of the floss, however, must be maintained at anacceptable gel rigidity (at sufficient high plasticizing oil levels) inorder to be as soft as the gums required for flossing. For example, therigidities of a gel containing 100, 200, or 300 parts by weight of oilis much higher than a gel containing 300, 400, 500, 600, 800, or 900parts of oil.

[0219] These gels can exhibit a larger unit lateral contraction at thesame elongation per unit of length as their counterpart parent gels fromwhich the invention food gels are derived or formed. This property wouldallow a same unit volume of gel when elongated as its parent to easilywedge between the teeth when flossing. It would seem that a gel havingthe 1.0 cm³ volume made from a ratio of 100 parts by weight of copolymerand 400 parts plasticizer would have a unique macro volumeconfigurations that is at equilibrium with the plasticizer which is muchlike a 3-D fingerprint which is uniquely different from any other gel ofa different copolymer to plasticizer ratio. Reducing the plasticizercontent of a ratio 100:400 gel to a 100:300 ratio of copolymer toplasticizer will decrease the amount of plasticizer, but the originalmacro volume configurations will remain the same.

[0220] Speculative theories not withstanding, configurations may takethe form of (1) swiss cheese, (2) sponge, (3) the insides of a loaf ofbread, (4) structures liken to ocean brain corals, (5) large structuresand small structures forming the 3-D gel volume landscape, (6) the outerheated surface which cools faster than the inner volumes of the gelduring its cooling histories may have a patterned crust (rich in Amicro-phases) like that of a loaf of bread and the inner volume may havemuch like 1-5, and (7) the many different possible structures areunlimited and volume landscapes may be interconnected at the macro-levelby threads or micro-strands of Z micro-phases.

[0221] The amount of plasticizer extracted can advantageously range fromless than about 10% by weight to about 90% and higher of the totalweight of the plasticizer. More advantageously, the extracted amounts ofplasticizer can range from less than about 20% by weight to about 80% byweight of the total plasticizer, and still more advantageously, fromabout 25% to about 75%. Plasticizing oils contained in the inventionfood gels can be extracted by any conventional methods, such as solventextraction, physical extraction, pressure, pressure-heat, heat-solvent,pressure-solvent-heat, vacuum extraction, vacuum-heat extraction,vacuum-pressure extraction, vacuum-heat-pressure extraction,vacuum-solvent extraction, vacuum-heat-solvent-pressure extraction, etc.The solvents selected, should be solvents which do not substantiallydisrupt the A and Z phases of the (I) copolymers forming the inventionfood gels. Any solvent which will extract plasticizer from the gel anddo not disrupt the A and Z phases can be utilized. Suitable solventsinclude alcohols, primary, secondary and tertiary alcohols, glycols,etc., examples include methanol, ethanol, tetradecanol, etc. Likewise,the pressures and heat applied to remove the desired amounts of oilsshould not be sufficient to disrupt the A and Z domains of the (I)copolymers. To form a lower rigidity gel, the simplest method is tosubject the gel to heat in a partial vacuum or under higher vacuum for aselected period of time, depending on the amount of plasticizer to beextracted.

[0222] Surprisingly, as disclosed in my application Ser. No. 09/896,047filed Jun. 30, 2001, oil extraction from the invention food gels can beachieved with little or no energy in the presence of one or moresilicone fluids to almost any degree. A theory can be made to explainthe physics involved in the extraction process which reasoning is asfollows: (1) When water is placed in contact with an oil extended gel,the gel will not over time exhibit weight loss. (2) When oil is add to acolumn of water in a test tube, the oil will separate out and find itslevel above the column of water. (3) The surface tension of water at 25°C. is about 72.0 mN/m. (4) The surface tension of oil (mineral oil) at25° C. is about 29.7 mN/m. (5) The surface tension of silicone fluid at25° C. range from abut 16 to abut 22 mN/m (for example: the surfacetension of 100 cSt silicone fluid at STP is 20.9 mN/m). (6) The densityof oil is less than the density of silicone fluid, silicone grease,silicone gel, and silicone elastomer. (7) Oil is not a polar liquid andis highly compatible with the rubber phase of the oil gel formingpolymer. (8) Silicone is polar and not compatible with the polymer'srubber phase.

[0223] The molecules of a liquid oil drop attract each other. Theinteractions of an oil molecule in the liquid oil drop are balanced byan equal attractive force in all directions. Oil molecules on thesurface of the liquid oil drop experience an imbalance of forces at theinterface with air. The effect is the presence of free energy at thesurface. This excess energy is called surface free energy and isquantified as a measurement of energy/area. This can be described astension or surface tension which is quantified as a force/lengthmeasurement or m/Nm.

[0224] Clearly gravity is the only force pulling on the extracted oilfrom the gel in the presence of silicone fluid at the gel-petri dishinterface in the examples below. In the case of gel samples in the petridishes in contact with silicone fluids, the extracted oil are collectedon the top surface layer of the silicone fluid while the silicone fluidmaintain constant contact and surrounds the gel sample. In the case ofgel placed in a test tube of silicone fluid of different viscosity, theoil is extracted and migrates and collect at the top of the siliconefluid surface while the gel reduces in volume with time. The oilextraction process in silicone is accompanied by buoyant forces removingthe extracted oil from the surroundings of the gel constantlysurrounding the gel with fresh silicone fluid while in the example ofalcohol, since the oil is heavier, the oil is maintained and surroundsthe gel sample forming a equilibrium condition of oil surround the gelsample while keeping the alcohol from being in contact with the gelsample. Therefore in order to use alcohol to extract oil from a gelsample, the extracted oil must be constantly removed from the oilalcohol mixture as is the case during soxhlet extraction which processrequires additional energy to pump the oil-alcohol mixture away from thesample and removing the oil before forcing the alcohol back to the gelsample surface to perform further extraction.

[0225] Silicone fluid is efficient and useful for extracting oil formoil gel compositions with the assistance of gravity and buoyancy of oilin the silicone fluids.

[0226] It is very difficult to extract, separate, or remove oil from anoil gel composition by positive or vacuum pressure or heat while usinglittle or no energy and because of the affinity of the rubber midblockfor oil, not even the weight of a two ton truck resting on a four squarefoot area (placing a layer of gel between four pairs of one foot squareparallel steel plates one set under each of the truck tire resting onthe gels) can separate the oil from the gel composition.

[0227] The use of silicone fluids of various viscosity acts as a liquidsemi porous membrane when placed in constant contact with an oil gelcomposition will induce oil to migrate out of the gel composition. Bythe use of gravity or oil buoyancy, no energy is required run the oilextraction process.

[0228] In the case of the invention food gels of this application madein the shape of a fishing bait in contact with silicone fluid, theelastomer or rubber being highly compatible with the oil, holds the oilin place within the boundary of the rubber molecular phase. It is thisaffinity of the (i) rubber and oil molecules and (ii) the attraction ofoil molecules for each other that prevents the oil from bleeding out ofthe surface of the gel body. There exist then, at the surface of the gelseveral types of surface tensions of: (iii) oil-air surface tension,(iv) oil-rubber surface tension, (v) rubber-air surface tension, (vi)rubber/oil-air surface tension, and (vii) rubber-rubber surface tension.Other forces acting on the gel are: the elastic force of the polymernetwork pulling inwards, similar to stretched out rubber bands, which isin equilibrium with the oil molecules' attraction to the rubbermolecules of the polymer network. In the case of SBS, the lowercompatibility of the midblock butadiene with oil, once a gel is made,the SBS network immediately contracts due to elastic forces to produceoil bleeding which is evidence of the poor compatibility of the rubberblock for the oil molecules.

[0229] The intermolecular forces that bind similar molecules togetherare called cohesive forces. Intermolecular forces that bind a substanceto a surface are called adhesive forces.

[0230] When two liquids are in contact such as oil and silicone fluid,there is interfacial tension. The more dense fluid is referred to hereinas the “heavy phase” and the less dense fluid is referred to as the“light phase”. The action at the surface of the oil extended polymer gelsurface when brought into contact with silicone fluid is as follows: adrop of silicone fluid when placed on the flat surface of a oil extendedpolymer gel will wet the gel surface and spread over a larger area ascompared to a drop of oil placed on the same gel surface. Because thesurface free energy of the silicone fluid in contact with the gelsurface is lower than the surface free energy of the oil, the siliconefluid has the ability to displaces the oil from the surface of the gel.

[0231] The invention food gels can optionally comprise selected major orminor amounts of one or more polymers or copolymers (III) provided theamounts and combinations are selected without substantially decreasingthe desired properties. The polymers and copolymers can be linear,star-shaped, branched, or multiarm; these including: (SBS)styrene-butadiene-styrene block copolymers, (SIS)styrene-isoprene-styrene block copolymers, (low styrene content SEBSsuch as Kraton 1650 and 1652) styrene-ethylene-butylene-styrene blockcopolymers, (SEP) styrene-ethylene-propylene block copolymers, (SEPSKraton RP-1618) styrene-ethylene-propylene-styrene block copolymers,(SB)_(n) styrene-butadiene and (SEB)_(n), (SEBS)_(n), (SEP)_(n),(SI)_(n) styrene-isoprene multi-arm, branched or star-shaped copolymers,polyethyleneoxide (EO), poly(dimethylphenylene oxide) and the like.Still, other (III) polymers include homopolymers which can be utilizedin minor amounts; these include: polystyrene, polybutylene,polyethylene, polypropylene and the like.

[0232] In the case of high molecular weight and combination of highstyrene content of the block copolymer which may be the reason forimprove tear and fatigue resistance, these properties may be achievedand maintained by blending (I) copolymers of SEEPS with (III) copolymersof SBS (Kraton D 1101, 1144, 1116, 1118, 4141, 4150, 1133, 1184, 4158,1401P, 4240, and KX219), SEBS (G1651, 1654).

[0233] Other (III) polymers useful in the invention food gels include:of trifluoromethyl-4,5-difuoro-1,3-dioxole and tetrafluoroethylene,polytetrafluoroethylene, maleated poly(styrene-ethylene-butylene),maleated poly(styrene-ethylene-butylene)n, maleatedpoly(styrene-ethylene-butylene-styrene), maleatedpoly(styrene-ethylene-propylene)n, maleatedpoly(styrene-ethylene-propylene-styrene), poly(dimethylphenylene oxide),poly(ethylene-butylene), poly(ethylene-propylene),poly(ethylene-styrene) interpolymer made by metallocene catalysts, usingsingle site, constrained geometry addition polymerization catalysts,poly(styrene-butadiene), poly(styrene-butadiene)n,poly(styrene-butadiene-styrene), poly(styrene-ethylene-butylene),poly(styrene-ethylene-butylene)n,poly(styrene-ethylene-butylene-styrene),poly(styrene-ethylene-butylene-styrene),poly(styrene-ethylene-propylene), poly(styrene-ethylene-propylene)n,poly(styrene-ethylene-propylene-styrene), poly(styrene-isoprene),poly(styrene-isoprene)n, poly(styrene-isoprene-styrene),poly(styrene-isoprene-styrene)n, polyamide, polybutylene, polybutylene,polycarbonate, polydimethylsiloxane; polyethylene vinyl alcoholcopolymer, polyethylene, polyethyleneoxide, polypropylene, polystyrene,polyvinyl alcohol, wherein said selected copolymer is a linear, radial,star-shaped, branched or multiarm copolymer, wherein n is greater thanone

[0234] When the selected (III) polymers and copolymers contain greaterglassy block of styrene content of 33 and higher, such may be effectiveto provide a Gram Tack lower than a gelatinous composition having thesame rigidity formed from the (I) block copolymers and correspondingfirst plasticizers alone or the first plasticizers with a secondplasticizers. The selected component (III) polymers of polystyreneforming a styrene content of 33 and higher when used in effectiveamounts may provide a greater temperature compression set than agelatinous composition having the same rigidity formed from the (I)block copolymers and corresponding first plasticizers alone or the firstplasticizers with a second plasticizer.

[0235] On the other hand, the lower viscosity first plasticizer canimpart lower Gram Tack to the invention food gels than an increase ofstyrene content of the (I) copolymers or (III) polymers and copolymers.The low tack and non tacky invention food gels can be made from one ormore linear, branched, star-shaped (radial), or multiarm blockcopolymers or mixtures of two or more such block copolymers having oneor more midblock polymer chains which invention food gels have use asarticles with high tear propagation resistance. The invention food gelsalso possess high tensile strength and rapid return from high extensionand can exist in an altered state of delay elastomeric recovery as itregains its original shape following high extensions or dynamicdeformations. The invention food gels also exhibit low set, highdimensional stability, crack, tear, craze, and creep resistance,excellent tensile strength and high elongation, long service life undershear, stress and strain and capable of withstanding repeated dynamicshear, tear and stress forces, excellent processing ability for castmolding, extruding, fiber forming film forming and spinning, non-toxic,nearly tasteless and odorless, soft and strong, optically clear, highlyflexible, possessing elastic memory, substantially with little or noplasticizer bleedout, and having low or no tack in contact with humanhand which reduction in tackiness can be measured. The non tacky andoptical properties of the invention food gels do not rely on powders orsurface activation by additives to establish their non-tackiness. Theinvention food gels' non-tackiness pervasive the gels' entire bulk orvolume. No matter how deep or in which direction a cut is made, theinvention food gels are non tacky throughout (at all points internallyas well as on the gels' surface). Once the gel is cut, the inventionfood gel immediately exhibits non-tackiness at its newly cut surface.Hence, the homogeneity of the non-tackiness and optical properties ofthe invention food gels are not known.

[0236] Example of (III) polymers, copolymers, and blends include: (a)Kraton G 1651, G 1654X; (b) Kraton G 4600; (c) Kraton G 4609; othersuitable high viscosity polymer and oil s include: (d) Tuftec H 1051;(e) Tuftec H 1041; (f) Tuftec H 1052; (g) low viscosity Kuraray SEEPS4033 (hydrogenated styrene isoprene/butadiene block copolymers, morespecifically, hydrogenated styrene block polymer with2-methyl-1,3-butadiene and 1,3-butadiene); (h) Kuraray SEBS 8006; (i)Kuraray SEPS 2005; () Kuraray SEPS 2006, and (k) blends (polyblends) of(a)-(h) with other polymers and copolymers include: (1) SEBS-SBS; (2)SEBS-SIS; (3) SEBS-(SEP); (4) SEBS-(SEB)_(n); (5) SEBS-(SEB)_(n); (6)SEBS-(SEP)_(n); (7) SEBS-(SI)_(n); (8) SEBS-(SI) multiarm; (9)SEBS-(SEB)_(n); (10) (SEB)N star-shaped copolymer; (11) s made fromblends of (a)-(k) with other homopolymers include: (12)SEBS/polystyrene; (13) SEBS/polybutylene; (14) SEBS/polyethylene; (14)SEBS/polypropylene; (16) SEP/SEBS, (17) SEP/SEPS, (18) SEP/SEPS/SEB,(19), SEPS/SEBS/SEP, (20), SEB/SEBS (21), EB-EP/SEBS (22), SEBS/EB (23),SEBS/EP (24), (25) (SEB)_(n) s (26) (SEP)_(n), (27) Kuraray 2007 (SEPS),(28) Kuraray 2002, (SEPS), and the like.

[0237] Representative examples of commercial elastomers that can becombined with the multiblock and star-shaped copolymers (III) describedabove include: Shell Kratons D1101, D1102, D1107, D1111, D1112, D1113X,D1114X, D1116, D1117, D1118X, D1122X, D1125X, D1133X, D1135X, D1184,D1188X, D1300X, D1320X, D4122, D4141, D4158, D4240, G1650, G1652, G1657,G1701X, G1702X, G1726X, G1750X, G1765X, FG1901X, FG1921X, D2103, D2109,D2122X, D3202, D3204, D3226, D5298, D5999X, D7340, G1654X, G2701, G2703,G2705, G1706, G2721X, G7155, G7430, G7450, G7523X, G7528X, G7680, G7705,G7702X, G7720, G7722X, G7820, G7821X, G7827, G7890X, G7940, G1730(SEPSEP), FG1901X and FG1921X. Kuraray's SEPS, SEP/SEPS or SEP/SEB/SEPSNos. SEP 1001, SEP 1050, 2027, 2003, SEPS 2006, SEPS 2023, SEPS 2043,SEPS 2063, SEPS 2050, SEPS 2103, SEPS 2104, SEPS 2105, SEBS 8004, SEBS8007, H-VS-3 (S-V-EP-S) and the like. Dow poly(ethylene-styrene) randomcopolymers (interpolymers) produced by metallocene catalysts, usingsingle site, constrained geometry addition polymerization catalystsresulting in poly(ethylene-styrene) substantially random copolymers suchas ESI-#1 thru #38, including ES 16, ES24, ES27, ES28, ES28, ES30, ES44with styrene wt % of 15.7, 23.7, 27.3, 28.1, 39.6 & 43.9 respectively, Mcopolymers (ES53, ES58, ES62, ES63, and ES69 with styrene wt % of 52.5,58.1, 62.7, 62.8, and 69.2 respectively and crystallinity, %, DSC, basedon copolymer of 37.5, 26.6, 17.4, 22.9, 19.6 and 5.0 respectively), Scopolymers (ES72, ES73, and ES74 with styrene wt % of 72.7, 72.8, and74.3 respectively). Other grade copolymers include ES60 (melt index 0.1,0.5, 3, 10), ES20 (MI=0.1. 0.5, 3, 11).

[0238] The Brookfield Viscosity of a 5 weight percent solids solution intoluene at 30° C. of 2006 is about 27. Typical Brookfield Viscosities ofa 10 weight percent solids solution in toluene at 30° C. of Kuraray SEP1001, SEP 1050, SEPS 2007, SEPS 2063, SEPS 2043, SEPS 2005, SEPS 2006,are about 70, 70, 17, 29, 32, 50, 1200, and 1220 respectively. TypicalBrookfield Viscosity of a 25 weight percent solids solution in tolueneat 25° C. of Kraton D1101, D1116, D1184, D1300X, G1701X, G1702X areabout 4000, 9,000, 20000, 6000, 50000 and 50000 cps respectively.Typical Brookfield Viscosity of a 10 weight percent solids solution intoluene at 25° C. of G1654X is about 370 cps. The Brookfield Viscositiesof a 20 and 30 weight percent solids solution in toluene at 30° C. ofH-VS-3 are about 133 cps and 350 cps respectively. Other polymers suchas, thermoplastic crystalline polyurethane copolymers with hydrocarbonmidblocks can also be employed.

[0239] The glassy A component type homopolymers can be advantageouslyadded to provide non-tackiness which are selected from one or morehomopolymers of: polystyrene, poly(alpha-methylstyrene),poly(o-methylstyrene), poly(m-methylstryene), poly(p-methylstyrene), andpoly(dimethylphenylene oxide) (GE PPO 612 and Arizona XR 6504). Suchglassy polymers can be use in forming the invention food gel, but wouldincrease hot tack.

[0240] The average molecular weight of the glassy homopolymers useful inthe invention food gels advantageously can range from about 2,500 toabout 90,000, typical about 3,000; 4,000; 5,000; 6,000; 7,000; 8,000;9,000; 10,000; 11,000; 12,000, 13,000; 14,000; 15,000; 16,000; 17,000;18,000; 19,000; 20,000; 30,000; 40,000; 50,000; 60,000; 70,000; 80,000;90,000 and the like. Example of various molecular weights ofcommercially available polystyrene: Aldrich Nos.: 32,771-9 (2,500M_(w)),32,772-7 (4,000 Mw), 37,951-4 (13,000 Mw), 32-774-3 (20,000 Mw),32,775-1 (35,000 Mw), 33,034-5 (50,000 Mw), 32,777-8 (90,000 Mw);poly(alpha-methylstyrene) #41,794-7 (1,300 Mw), 19,184-1 (4,000 Mw);poly(4-methylstyrene) #18,227-3 (72,000 Mw), Endex 155, 160, Kristalex120, 140 from Hercules Chemical, GE: Blendex HPP820, HPP822, HPP823, andthe like.

[0241] Suitable triblock copolymers (III) and their typical viscositiesare further described: styrene-ethylene-butylene-styrene blockcopolymers (SEBS) available from Shell Chemical Company and PectenChemical Company (divisions of Shell Oil Company) under tradedesignations Kraton G 1651, Kraton G 1654X, Kraton G 4600, Kraton G 4609and the like. Shell Technical Bulletin SC: 1393-92 gives solutionviscosity as measured with a Brookfield model RVT viscometer at 25° C.for Kraton G 1654X at 10% weight in toluene of approximately 400 cps andat 15% weight in toluene of approximately 5,600 cps. Shell publicationSC: 68-79 gives solution viscosity at 25° C. for Kraton G 1651 at 20weight percent in toluene of approximately 2,000 cps. When measured at 5weight percent solution in toluene at 30° C., the solution viscosity ofKraton G 1651 is about 40. Examples of high viscosity SEBS triblockcopolymers includes Kuraray's SEBS 8006 which exhibits a solutionviscosity at 5 weight percent at 30° C. of about 51 cps. Kuraray's 2006SEPS polymer exhibits a viscosity at 20 weight percent solution intoluene at 30° C. of about 78,000 cps, at 5 weight percent of about 27cps, at 10 weight percent of about 1220 cps, and at 20 weight percent78,000 cps. Kuraray SEPS 2005 polymer exhibits a viscosity at 5 weightpercent solution in toluene at 30° C. of about 28 cps, at 10 weightpercent of about 1200 cps, and at 20 weight percent 76,000 cps. Othergrades of SEBS, SEPS, (SEB)_(n), (SEP)_(n) polymers can also be utilizedin the present invention provided such polymers exhibits the requiredhigh viscosity. Such SEBS polymers include (high viscosity) Kraton G1855X which has a Specific Gravity of 0.92, Brookfield Viscosity of a 25weight percent solids solution in toluene at 25° C. of about 40,000 cpsor about 8,000 to about 20,000 cps at a 20 weight percent solidssolution in toluene at 25° C.

[0242] The styrene to ethylene and butylene (S:EB) weight ratios for theShell designated polymers can have a low range of 20:80 or less.Although the typical ratio values for Kraton G 1651, 4600, and 4609 areapproximately about 33:67 and for Kraton G 1855X approximately about27:73, Kraton G 1654X (a lower molecular weight version of Kraton G 1651with somewhat lower physical properties such as lower solution and meltviscosity) is approximately about 31:69, these ratios can vary broadlyfrom the typical product specification values. In the case of Kuraray'sSEBS polymer 8006 the S:EB weight ratio is about 35:65. In the case ofKuraray's 2005 (SEPS), and 2006 (SEPS), the S:EP weight ratios are 20:80and 35:65 respectively. Much like S:EB ratios of SEBS and (SEB)_(n), theSEP ratios of very high viscosity SEPS triblock copolymers are about thesame and can typically vary as broadly.

[0243] The triblock copolymers (III) such as Kraton G 1654X havingratios of 31:69 or higher can be used and do exhibit about the samephysical properties in many respects to Kraton G 1651 while Kraton G1654X with ratios below 31:69 may also be use, but they are lessadvantageous due to their decrease in the desirable properties of thefinal gel.

[0244] The high glassy component copolymers suitable for use in formingthe invention food gel include high styrene component BASF's Styroflexseries copolymers including BX 6105 with a statistical SB sequence forthe low elastomeric segments (styrene to butadiene ratio of 1:1) and anoverall styrene content of almost 70%, high styrene content Shell KratonG, Kraton D-1 122X (SB)n, D-4122 SBS, D-4240 (SB)n, D4230 (SB)n, DX-1150SBS, D-4140 SBS, D-1115 SBS, D4222 SBS, Kraton D-1401P, SEBS, Dexco'sVector 6241-D, 4411-D, Fina's Finaclear high styrene content SBS seriescopolymers, Phillips Petroleum's XK40 K-Resin styrene/butadienecopolymers, Kuraray's S2104 SEPS. The copolymers include amorphouspolymers with high styrene content: SBS, SIS, SEPS, SEB/EPS, and thelike. The copolymers with glassy to elastomeric ratios can range from37:63, 37.6:62.4, 38:62,39:61, 40:60, 41:59, 42:58, 43:57, 44:65, 45:55,46:54, 47:53, 48:52, 49:51, 50:50, 51:49 52:48, 53:47, 54:46, 55:45,56:44, 57:43, 58:42, 59:41, 60:40, 6:39, 62:38, 63:37, 64:36, 65:35,66:34, 67:33, 68:32, 69:31, 70:30, 7:29, 72:28, 73:27, 74:26, 75:25,76:24, 77:23, 78:22, 79:21, to 80:20 and higher. High styrene contentDow ES30, and ES44 with styrene wt % of 15.7, 23.7, 27.3, 28.1, 39.6 &43.9 respectively, M copolymers (ES53, ES58, ES62, ES63, and ES69 withstyrene wt % of 52.5, 58.1, 62.7, 62.8, and 69.2 respectively andcrystallinity, %, DSC, based on copolymer of 37.5, 26.6, 17.4, 22.9,19.6 and 5.0 respectively, S copolymers ES72, ES73, and ES74 withstyrene wt % of 72.7, 72.8, and 74.3 respectively may also be used.These hard to process polymers can be added (from 0.01 to 30 parts byweight) by dry blending in combination with 200-400 parts oil and withSEEPS 4055, 4033, 4077, 4045 and the like and extruded at about between75° C.-135° C. to form a pre-blend and then formulated with additionaloil or/or oil and (I) copolymers to produce the final invention foodgel.

[0245] Suitable polyolefins include polyethylene and polyethylenecopolymers such as Dow Chemical Company's Dowlex 3010, 2021D, 2038,2042A, 2049, 2049A, 2071, 2077, 2244A, 2267A; Dow Affinity ethylenealpha-olefin resin PL-1840, SE-1400, SM-1300; more suitably: Dow Elite5100, 5110, 5200, 5400, Primacor 141—XT, 1430, 1420, 1320, 3330, 3150,2912, 3340, 3460; Dow Attane (ultra low density ethylene-octene-1copolymers) 4803, 4801, 4602, Eastman Mxsten CV copolymers of ethyleneand hexene (0.905-0.910 g/cm3).

[0246] On the other hand, the molten gelatinous elastomer compositionwill adhere sufficiently to certain plastics (e.g. acrylic, ethylenecopolymers, nylon, polybutylene, polycarbonate, polystyrene, polyester,polyethylene, polypropylene, styrene copolymers, and the like) providedthe temperature of the molten gelatinous elastomer composition issufficient high to fuse or nearly fuse with the plastic. In order toobtain sufficient adhesion to glass, ceramics, or certain metals,sufficient temperature is also required (e.g. above 250° F.).

[0247] The incorporation of such adhesion resins is to provide strongand dimensional stable adherent invention food gels, gel composites, andgel articles. Typically such adherent invention food gels can becharacterized as adhesive invention food gels, soft adhesives oradhesive sealants. Strong and tear resistant adherent invention foodgels may be formed with various combinations of substrates or adhere(attach, cling, fasten, hold, stick) to substrates to form adherentgel/substrate articles and composites.

[0248] The present invention food gel can also contain useful amounts ofconventionally employed additives such as stabilizers, antioxidants,antiblocking agents, colorants, fragrances, flame retardants, flavors,other polymers in minor amounts and the like to an extend not affectingor substantially decreasing the desired properties. Additives useful inthe gel of the present invention include: tetrakis[methylene3,-(3′5′-di-tertbutyl-4″-hydroxyphenyl)propionate]methane, octadecyl3-(3″, 5″-di-tert-butyl-4″-hydroxyphenyl)propionate,distearyl-pentaerythritol-diproprionate, thiodiethylenebis-(3,5-ter-butyl-4-hydroxy)hydrocinnamate, (1,3,5-trimethyl-2,4,6-tris[3,5-di-tert-butyl-4-hydroxybenzyl]benzene),4,4″-methylenebis(2,6-di-tert-butylphenol), Tinuvin P, 123, 144, 213,234, 326, 327,328, 571, 622, 770, 765, Chimassorb 119, 944, 2020, UvitexOB, Irganox 245, 1076, 1098, 1135, 5057, HP series: 2215, 2225, 2921,2411, 136, stearic acid, oleic acid, stearamide, behenamide, oleamide,erucamide, N,N″-ethylenebisstearamide, N,N″-ethylenebisoleamide, sterrylerucamide, erucyl erucamide, oleyl palmitamide, stearyl stearamide,erucyl stearamide, calcium sterate, other metal sterates, waxes (e.g.polyethylene, polypropylene, microcrystalline, carnauba, paraffin,montan, candelilla, beeswax, ozokerite, ceresine, and the like). The gelcan also contain metallic pigments (aluminum and brass flakes), TiO2,mica, fluorescent dyes and pigments, phosphorescent pigments,aluminatrihydrate, antimony oxide, iron oxides (Fe3O4,-Fe2O3, etc.),iron cobalt oxides, chromium dioxide, iron, barium ferrite, strontiumferrite and other magnetic particle materials, molybdenum, siliconefluids, lake pigments, aluminates, ceramic pigments, ironblues,ultramarines, phthalocynines, azo pigments, carbon blacks, silicondioxide, silica, clay, feldspar, glass, microspheres, barium ferrite,wollastonite and the like. The report of the committee on MagneticMaterials, Publication NMAB-426, National Academy Press (1985) isincorporated herein by reference.

[0249] Various glassy phase associating resins having softening pointsabove about 120° C. can also serve as additives to increase the glassyphase of the Invention food gel and met the non-tackiness criteria,these include: Hydrogenated aromatic resins (Regalrez 1126, 1128, 1139,3102, 5095, and 6108), hydrogenated mixed aromatic resins (RegaliteR125), and other aromatic resin (Picco 5130, 5140, 9140, Cumar LX509,Cumar 130, Lx-1035) and the like.

[0250] The commercial resins which can aid in adhesion to materials(plastics, glass, and metals) may be added in minor amounts to theinvention food gels, these resins include: polymerized mixed olefins(Super Sta-tac, Betaprene Nevtac, Escorez, Hercotac, Wingtack,Piccotac), polyterpene (Zonarez, Nirez, Piccolyte, Sylvatac), glycerolester of rosin (Foral), pentaerythritol ester of rosin (Pentalyn),saturated alicyclic hydrocarbon (Arkon P), coumarone indene, hydrocarbon(Picco 6000, Regalrez), mixed olefin (Wingtack), alkylated aromatichydrocarbon (Nevchem), Polyalphamethylstyrene/vinyl toluene copolymer(Piccotex), polystyrene (Kristalex, Piccolastic), special resin(LX-1035), and the like.

[0251] In my U.S. Pat. No.: 5,760,117, is described a non-adhering gelwhich is made non-adhearing, by incorporating an advantage amount ofstearic acid (octadecanoic acid), metal stearates (e.g., calciumstearate, magnesium stearate, zinc stearate, etc.), polyethylene glycoldistearate, polypropylene glycol ester or fatty acid, andpolytetramethylene oxide glycol disterate, waxes, stearic acid andwaxes, metal stearate and waxes, metal stearate and stearic acid. Suchnon-adhering gels by including additives are no longer optical clear andwith time some of the additives blooms uncontrollably to the gelsurface.

[0252] The invention food gels are also suitable for forming compositescombinations with various substrates. The substrate materials areselected from the group consisting of paper, foam, plastic, fabric,metal, metal foil, concrete, wood, glass, various natural and syntheticfibers, including glass fibers, ceramics, synthetic resin, andrefractory materials.

[0253] The invention food gels can also be made into composites. Theinvention food gels can be casted unto various substrates, such as opencell materials, metals, ceramics, glasses, and plastics, elastomers,fluropolymers, expanded fluropolymers, Teflon (TFE, PTFE, PEA, FEP,etc), expanded Teflon, spongy expanded nylon, etc.; the molten gelcomposition is deformed as it is being cooled. Useful open-cell plasticsinclude: polyamides, polyimides, polyesters, polyisocyanurates,polyisocyanates, polyurethanes, poly(vinyl alcohol), etc. Open-celledPlastic (sponges) suitable for use with the compositions are describedin “Expanded Plastics and Related Products”, Chemical Technology ReviewNo. 221, Noyes Data Corp., 1983, and “Applied Polymer Science”, OrganicCoatings and Plastic Chemistry, 1975. These publications areincorporated herein by reference.

[0254] The invention food gels denoted as “G” can be physicallyinterlocked with a selected material denoted as “M” to form compositesas denoted for simplicity by their combinations G_(n)G_(n), G_(n)M_(n),G_(n)M_(n)G_(n), M_(n)G_(n)M_(n), M_(n)G_(n)G_(n), G_(n)G_(n)M_(n),M_(n)M_(n)G_(n), M_(n)M_(n)M_(n)G_(n), M_(n)M_(n)M_(n)G_(n)M_(n),M_(n)G_(n)G_(n)M_(n), G_(n)M_(n)G_(n)G_(n), G_(n)M_(n)M_(n)G_(n),G_(n)M_(n)M_(n)G_(n), G_(n)G_(n)M_(n)M_(n), G_(n)G_(n)M_(n)G_(n)M_(n),G_(n)M_(n)G_(n)G_(n), G_(n)G_(n)M_(n), G_(n)M_(n)G_(n)M_(n)M_(n),M_(n)G_(n)M_(n)G_(n)M_(n)G_(n), G_(n)G_(n)M_(n)M_(n)G_(n),G_(n)G_(n)M_(n)G_(n)M_(n)G_(n), and the like or any of theirpermutations of one or more G_(n) with M_(n) and the like, wherein whenn is a subscript of M, n is the same or different selected from thegroup consisting of foam, plastic, fabric, metal, concrete, wood, glass,ceramics, synthetic resin, synthetic fibers or refractory materials andthe like; wherein when n is a subscript of G, n denotes the same or adifferent gel rigidity of from less than about 2 gram to about 1,800gram Bloom and higher).

[0255] Furthermore, the interlocking materials with the gel of theinvention may be made from flexible materials, such as fibers andfabrics of cotton, flax, and silk. Other flexible materials include:elastomers, fiber-reinforced composites, mohair, and wool. Usefulsynthetic fibers include: acetate, acrylic, aremid, glass, modacrylicpolyethylene, nylon, olefin, polyester, rayon, spandex, carbon, sufar,polybenzimidazole, and combinations of the above. Useful open-cellplastics include: polyamides, polyimides, polyesters, polyisocyanurates,polyisocyanates, polyurethanes, poly(vinyl alcohol), etc. Open-celledPlastic (foams) suitable for use with the compositions of the inventionare described in “Expanded Plastics and Related Products”, ChemicalTechnology Review No. 221, Noyes Data Corp., 1983, and “Applied PolymerScience”, Organic Coatings and Plastic Chemistry, 1975. Thesepublications are incorporated herein by reference. These include: openand non-opened cell silicone, polyurethane, polyethylene, neoprene,polyvinyl chloride, polyimide, metal, ceramic, polyether, polyester,polystyrene, polypropylene. Example of such foams are: Thanol®, Arcol®,Ugipol®, Arcel®, Arpak®, Arpro®, Arsan®, Dylite®, Dytherm®, Styrofoam®,Trymer®, Dow Ethafoam®, Ensolite®, Scotfoam®, Pyrell®, Volana®,Trocellen®, Minicel®, and the like.

[0256] Adhesion to substrates is most desirable when it is necessary toapply the adherent invention food gels to substrates in the absence ofheat or on to a low temperature melting point substrate for later peeloff after use, such as for sound damping of a adherent gel compositeapplied to a first surface and later removed for use on a secondsurface. The low melting substrate materials which can not be exposed tothe high heat of the molten adherent invention food gels, such as lowmelting metals, low melting plastics (polyethylene, PVC, PVE, PVA, andthe like) can only be formed by applying the adherent invention foodgels to the temperature sensitive substrates. Other low melting plasticsinclude: polyolefins such as polyethylene, polyethylene copolymers,ethylene alpha-olefin resin, ultra low density ethylene-octene-1copolymers, copolymers of ethylene and hexene, polypropylene, and etc.Other cold applied adherent gels to teflon type polymers: TFE, PTFE,PEA, FEP, etc., polysiloxane as substrates are achieved using theadherent invention food gel.

[0257] Likewise, adherent gel substrate composites can be both formed bycasting hot onto a substrate and then after cooling adhering theopposite side of the adherent gel to a substrate having a low meltingpoint. The adherent gel is most essential when it is not possible tointroduce heat in an heat sensitive or explosive environment or in outerspace. The use of solid or liquid resins promotes adherent gel adhesionto various substrates both while the adherent gel is applied hot or atroom temperature or below or even under water. The adherent inventionfood gels can be applied without heating to paper, foam, plastic,fabric, metal, concrete, wood, wire screen, refractory material, glass,synthetic resin, synthetic fibers, and the like.

[0258] The adhesion properties of the invention food gels are determinedby measuring comparable rolling ball tack distance “D” in cm using astandard diameter “d” in mm stainless steel ball rolling off an inclinedof height “H” in cm. Adhesion can also be measured by determining theaverage force required to perform 180° C. peel of a heat formed G₁M₁ oneinch width sample applied at room temperature to a substrate M₂ to formthe composite M₁G₁M₂. The peel at a selected standard rate cross-headseparation speed of 25 cm/minute at room temperature is initiated at theG₁M₂ interface of the M₁G₁M₂ composite, where the substrate M₂ can beany of the substrates mentioned and M₁ preferably a flexible fabric.Glassy phase associating homopolymers such as polystyrene and aromaticresins having low molecular weights of from about 2,500 to about 90,000can be blended with the triblock copolymers of the invention in largeamounts with or without the addition of plasticizer to provide acopolymer-resin alloy of high impact strengths. More advantageously,when blended with multiblock copolymers and substantially randomcopolymers the impact strengths can be even higher. The impact strengthof blends of from about 150 to about 1,500 parts by weight glass phaseassociating polymer and resins to 100 parts by weight of one or moremultiblock copolymers can provide impact strength approaching those ofsoft metals. At the higher loadings, the impact strength approaches thatof polycarbonates of about 12 ft-lb/in notch and higher.

[0259] The invention food gel are non tacky to the touch and can bequantified using a simple test by taking a freshly cut Gel probe of aselected gel rigidity made from the invention food gel. The gel probe isa substantially uniform cylindrical shape of length “L” of at leastabout 3.0 cm formed components (1)-(3) of the invention food gel in a16×150 mm test tube. The gel probe so formed has a 16 mm diameterhemi-spherical tip which (not unlike the shape of a human finger tip) isbrought into perpendicular contact about substantially the center of thetop cover of a new, un-touched polystyrene reference surface (forexample the top cover surface of a sterile polystyrene petri dish)having a diameter of 100 mm and a weight of 7.6 gram resting on its thincircular edge (which minimizes the vacuum or partial pressure effects ofone flat surface in contact with another flat surface) on the flatsurface of a scale which scale is tared to zero. The probe'shemi-spherical tip is place in contact with the center of the top of thepetri dish cover surface and allowed to remain in contact by the weightof the gel probe while held in the upright position and then lifted up.Observation is made regarding the probe's tackiness with respect to theclean reference polystyrene surface. For purpose of the foregoingreference tack test, tackiness level 0 means the polystyrene dish coveris not lifted from the scale by the probe and the scale showssubstantially an equal positive weight and negative weight swings beforesettling again back to zero with the swing indicated in (negative) gramsbeing less than 1.0 gram. A tackiness level of one 1, means a negativeswing of greater than 1.0 gram but less than 2.0 gram, tackiness level2, means a negative swing of greater than 2 gram but less than 3 gram,tackiness level 3, means a negative swing of greater than 3 gram butless than 4 gram, before settling back to the zero tared position orreading. Likewise, when the negative weight swing of the scale isgreater than the weight of the dish (i.e., for the example referredabove, greater than 7.6 gram), then the scale should correctly read −7.6gram which indicates the dish has completely been lifted off the surfaceof the scale. Such an event would demonstrate the tackiness of a gelprobe having sufficient tack on the probe surface. The invention foodgel fails to lift off the polystyrene reference from the surface of thescale when subject to the foregoing reference tack test. Advantageously,the invention food gel can register a tackiness level of less than 5,more advantageously, less than 3, still more advantageously, less than2, and still more advantageously less than 1. The non-tackiness of theinvention food gel can advantageously range from less than 6 to lessthan 0.5 grams, typical tack levels are less than 0.2, 0.3, 0.4, 0.5,0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9,2.0, 2.1, 2.2, 2.3, 2.5, 2.8, 3.0, 3.5, 4.0, 4.5, 5.0 grams and thelike. Whereas probes of gels made from amorphous gels such as SEPS,SEBS, S-EP-EB-S, and the like with copolymer styrene to rubber ratio ofless than 37:63 and plasticizer of higher than 30 cSt 40° C. are foundto lift the polystyrene reference from the surface of the scale. Forpurposes of indicating tack, the method above can provide gel tack levelreadings of 1, 2, 3, 4, 5, 6, and 7 grams. More accurate and sensitivereadings can be made using electronic scales of tack levels of less than1 gram. By this simple method tack levels (of a gel probe on apolystyrene reference surface) can be measure in terms of gram weightdisplacement of a scale initially tared to zero. For purpose of thepresent invention the method of using a polystyrene reference surfacehaving a weight of 7.6 grams in contact and being lifted by thetackiness of a cylindrical gel probe having a 16 mm diameterhemi-spherical tip is used to determine the tackiness of the inventionfood gel. The level of tack being measured in gram Tack at 23° C.

[0260] Non tacky is defined for the purpose of the invention food gel asthe feeling registered in the mind by the sense of touch of the fingersof the human hand. An reinforcing observation is that a non tackyreference gel sample does not cling or stick to the fingers under itsown weight when the force of holding the reference gel sample betweenthe fingers is released and the sample is allowed to fall by the actionof gravity. A simple way to accurately measure the non tacky feeling assensed by the fingers is to drop a reference gel sample having acylindrical shape of about 1.0 cm diameter and 1.0 cm in length adistance of 10 cm on to the surface of a polystyrene petri dish having adiameter of 10 cm inclined at 45°. The reference gel sample isconsidered non tacky if it (1) “bounce at least twice before coming torest”, (2) “bounce off”, (3) “bounce and then rolls off”, or (4) “rollsoff” on striking the polystyrene surface. If none of (1) thru (4) isobserved, then the level of Gram Tack can be determined by the gelsample method above.

[0261] The invention food gel can also contain useful amounts ofconventionally employed additives such as stabilizers, antioxidants,antiblocking agents, colorants, fragrances, flame retardants, otherpolymers in minor amounts and the like to an extend not affecting orsubstantially decreasing the desired properties of the presentinvention.

[0262] The invention food gels are prepared by blending together thecomponents (I, II, III, IV, V, VI, VII, or VIII) including the variousadditives as desired at about 23° C. to about 100° C. forming a pastelike mixture and further heating said mixture uniformly to about 150° C.to about 200° C. until a homogeneous molten blend is obtained. Lower andhigher temperatures can also be utilized depending on the viscosity ofthe oils and amounts of multiblock copolymers (I) and polymer (III)used. These components blend easily in the melt and a heated vesselequipped with a stirrer is all that is required. Small batches can beeasily blended in a test tube using a glass stirring rod for mixing.While conventional large vessels with pressure and/or vacuum means canbe utilized in forming large batches of the instant compositions inamounts of about 40 lbs or less to 10,000 lbs or more. For example, in alarge vessel, inert gases can be employed for removing the compositionfrom a closed vessel at the end of mixing and a partial vacuum can beapplied to remove any entrapped bubbles. Stirring rates utilized forlarge batches can range from about less than 10 rpm to about 40 rpm orhigher.

[0263] The invention food gel can also contain gases as an additive,i.e. the gel can be foamed. Foam is herein defined as tightly or looselypacking aggregation of gas bubbles, separated from each other by thin orthick layers of gel. Many types of foamed invention food gels (fromultra high density to ultra low density) can be produced as desired by(i) adding gas to the molten gel during processing, and (ii) producinggas in the molten gel during processing. Gas can be added by whipping agas into the molten gel before it cools or introduce a gas into themolten gel and then expand or reduce the size of the gas bubbles byreducing the pressure to reduce the bubbles size or applying highpressure to expand the bubbles size. In this regard, inert gases such asCarbon dioxide, Nitrogen, Helium, Neon, Argon, Krypton, Xenon and Radonare suitable. Air can also be used. Gas can be produced in the moltengel by adding one or more of a “blowing agent” to the. Useful blowingagents include dinitroso compounds, such as dinitrosopentamethylene-tetramine, azodicarbonamide, 4,4′oxybis (benzenesulfonyl)hydrazine, 5-phenyltetrazole, p-toluenesulfonyl semicarbazide, sulfonylhydrazide, such as benzene sulfonylhydrazide. Water can be used as a“blowing agent” to ¹ produce varying density of foam invention foodgels; water used to advantage can be in the form of mist, droplets,steam, and hot or cold water. The density of the foam invention foodgels can vary from less than 1.00 kilograms per cubic meter to near thesolid gel density. Although the materials forming soft solid inventionfood gels may be more shear resistant, the same materials when made intoa foam become much less shear resistant.

[0264] The gel articles can be formed by blending, injection molding,extruding, spinning, casting and other conventional methods. Forexample, Shapes having various crossection can be extruded using aHP-2000 Mixing extruder from Dek-tron Scientific Instruments ofPlainfield, N.J. 07060, USA.

[0265] In general, the basis of this invention resides in the fact thatone or more of a high viscosity linear multiblock and star-shapedmultiblock copolymers (I) or a mixture of two or more of such copolymershaving (A) end block to elastomeric block ratio preferably within thecontemplated range of styrene to rubber ratios of from about 20:80 toabout 40:60 and higher, more preferably from between about 31:69 toabout 40:60 and higher when blended in the melt with an appropriateamount of plasticizing oil makes possible the attainment of inventionfood gels having a desirable combination of physical and mechanicalproperties, notably high elongation at break of at least 1,600%,ultimate tensile strength of about 8×10⁵ dyne/cm² and higher, lowelongation set at break of substantially not greater than about 2%, tearresistance of 5×10⁵ dyne/cm² and higher, substantially about 100% snapback when extended to 1,200% elongation.

[0266] More specifically, the invention food gels of the presentinvention exhibit one or more of the following properties. These are:(1) tensile strength of about 8×10⁵ dyne/cm² to about 10⁷ dyne/cm² andgreater; (2) elongation of less than about 1,600% to about 3,000% andhigher; (3) elasticity modulus of about 104 dyne/cm² to about 10⁶dyne/cm² and greater; (4) shear modulus of about 10⁴ dyne/cm² to about10⁶ dyne/cm² and greater as measured with a 1, 2, and 3 kilogram load at23° C.; (5) gel rigidity than about 2 gram Bloom to about 1,800 gramBloom and higher; (6) tear propagation resistance of at least about5×10⁵ dyne/cm²; (7) and substantially 100% snap back recovery whenextended at a crosshead separation speed of 25 cm/minute to 1,200% at23° C. Properties (1), (2), (3), and (6) above ar a crosshead separationspeed of 25 cm/minute at 23° C.

[0267] As the invention food gels formed from multiblock copolymers (I)having more and more midblock polymer chains can be expected to exhibitgreater delay recovery form extension or longer relaxation times withincreasing number of midblocks and increasing midblock lengths, suchinvention food gels having more than three midblocks forming thecopolymers (I) can exhibit extreme tear resistance and excellent tensilestrength while at the same time exhibit almost liquid like properties.

[0268] The invention gels are especially suitable and have uses whereresistance to dynamic stretching, shearing and tearing forces areparticularly useful such as those forces acting during fishing asdescribed above and as dental flossing. In the case of dental flossing,freeze dried dental paste can also be incorporated into the gel insteadof food and formed into dental floss by without passing coating thedental floss surface with flavors or other agents. Not only is thedental floss a floss, it is an effective tooth brush in between thetooth gap between making it a floss-brush with activated tooth pastbuild in. The gel compounded with toothpaste can contain any anticavityagents including sodium fluoride, any antigingivitis agents, anywhitening agents, and any plaque fighting agents. Freeze dry or powderscontaining hydrated silica, sorbitol, PVM/MA copolymer, sodium laurylsulfate, flavor, sodium hydroxide, triclosan, monoammonium phosphate,calcium sulfate, ammonium chloride, magnesium chloride, methylparaben,propylparaben, coloring, and the like can be compounding into the gelcomposition forming a floss-brush gel composition.

[0269] The dental floss can be almost any shape so long as it issuitable for dental flossing. A thick shaped piece of the compositioncan be stretched into a thin shape and used for flossing. A thinnershaped piece would require less stretching, etc. For purposes of dentalflossing, while flossing between two closely adjacent teeth, especiallybetween two adjacent teeth with substantial contact points and moreespecially between two adjacent teeth with substantial amalgam alloymetal contact points showing no gap between the teeth, it is criticalthat the gel resist tearing, shearing, and crazing while being stretchedto a high degree in such situations. For example, dental gel floss cantake the form of a disk where the segments of the circumference of thedisk is stretched for flossing between the teeth. Other shaped articlessuitable for flossing include threads, strips, yarns, tapes, etc.,mentioned above.

[0270] In order for invention gels to be useful as a dental flossblended with dry toothpaste instead of food, it must overcome thedifficult barriers of high shearing and high tearing under extremeelongation and tension loads. The difficulties that the inventionelastic toothpaste gels must overcome during flossing can be viewed asfollows: during the action of flossing, the gel is stretched from noless than about 200% to about 1,100% or higher, the gel floss isdeformed as it is pulled down with tearing action between the contactingsurfaces of the teeth, then, the wedge of gel floss is sheared betweenthe inner contacting surfaces of the teeth, and finally, the elongatedwedged of gel floss is pulled upwards and out between the surfaces ofthe teeth. The forces encountered in the act of flossing are: tension,shearing, tearing under extreme tension.

[0271] This invention advances the flossing art by providing strong,soft, and extreme tear resistant invention elastic toothpaste gels madefrom multiblock copolymers which invention elastic toothpaste gels aresubstantially as soft as the gums surrounding the teeth.

[0272] The invention gels can also be formed directly into articles orremelted in any suitable hot melt applicator and extruded into shapedarticles and films or spun into threads, strips, bands, yarns, or othershapes using a tubing header, multi-strand header, wire coating header,and the like. With respect to various shapes and yarn, its size areconventionally measured in denier (grams/9000 meter), tex (grams/1000meter), and gage (1/2.54 cm). Gage, tex, denier can be converted asfollows: tex=denier/9=specific gravity (2135/gage), for rectangularcross section, tex=specific gravity*(5806×103)(th)(w)/9, where th is thethickness and w the width of the strip, both in centimeters. Generaldescriptions of (1) block copolymers, (2) elastomeric fibers andconventional (3) gels are found in volume 2, starting at pp.324-415,volume 6, pp 733-755, and volume 7, pp. 515 of ENCYCLOPEDIA OF POLYMERSCIENCE AND ENGINEERING, 1987 which volumes are incorporated herein byreference.

[0273] The invention food gels is excellent for cast molding and themolded products have various excellent characteristics which cannot beanticipated form the properties of the raw components. Otherconventional methods of forming the composition can be utilized.

[0274] The high viscosity SEEPS type block copolymers with -E- midblockcan achieve improvements in one or more physical properties includingimproved damage tolerance, improved crack propagation resistance,improved tear resistance, improved resistance to fatigue of the bulk geland resistance to catastrophic fatigue failure of gel composites, suchas between the surfaces of the gel and substrate or at the interfaces ofthe interlocking material(s) and gel, which improvements are not foundin amorphous gels at corresponding gel rigidities.

[0275] The gel articles molded from the instant compositions havevarious additional important advantages in that they do not crack,creep, tear, crack, or rupture in flexural, tension, compression, orother deforming conditions of normal use; but rather the molded articlesmade from the instant composition possess the intrinsic properties ofelastic memory enabling the articles to recover and retain its originalmolded shape after many extreme deformation cycles.

[0276] The instant compositions can be formed in any shape; the originalshape can be deformed into another shape (to contact a regular orirregular surface) by pressure and upon removal of the applied pressure,the composition in the deformed shape will recover back to its originalshape.

[0277] Gel floss formed from the invention elastic toothpaste gels hasmany advantages over conventional dental floss such as regular and extrafine waxed and unwaxed nylon floss, spongy nylon fiber floss, and waxedand unwaxed expanded and unexpended teflon floss. Such conventionalfloss are not recommended for use by children, since a slip or suddensnap in forcing the floss between the teeth may cause injury to the gumswhich often times results in bleeding. For sensitive gums and inflamedgums which has become red and puffy, it is difficult to floss at, near,and below the gumline. The soft gel floss with softness substantiallymatching the softness of the gums are of great advantage for use bychildren and for flossing teeth surrounded by sensitive and tender gums.

[0278] The shear resistant characteristics of the invention gels can beindirectly determined by subjecting the gel to the shear forces of apair of twisting strings and the resulting inward pulling forces of thetwisting strings can be directly read off of a spring scale. As a pairof strings are gradually twisted, typical values will range from lessthan one pound to fifty pounds and greater. As the string is beingtwisted (simulating increased shearing forces), the measured pullingforces can range from a low value of 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28,29, 30, 31 . . . to values of 40, 50, 60, 70, 80 pounds and greater.

[0279] Gel material of low strength can not resist the tremendousshearing action of the twisting strings. The twisting action of thestrings can exhibit a first order twist, a second order twist, or higherorder twists. A first order twist refers to one or more twists of a pairof strings (i.e. a pair of strings when twisted together forms a smalltight binding helix). A second order twist refers to one or more largebinding helixes build up by a pair of strings that have been twistedbeyond the maximum number of twist which normally produce small tightbinding helixes of the first order kind. Similarly, a third order twistrefers to a much larger tightly binding helix build up by the maximumnumber of second order twists produced by the pair of twisting strings.The third order twist may be manifested by the appearance of a branch oftwo or more twist of the first order twisting strings.

[0280] The order of twisting will increase (from a one, two, three, andhigher order twist) until the rubber band breaks. Likewise, a loopedstring with one end attached to a spring scale and the other endattached to a fixed anchor can be twisted into a first, second, third,and higher ordered twist state. This method can be utilized to directlymeasure the force generated for each ordered twist states. The staticforce generated by twisting a string on a spring scale is a way ofdetermining the shear force generated in the shearing action of forcingthe gel floss between two closely contacting teeth when flossing.

[0281] Invention gels, in general, will exhibit higher tensile andgreater tear resistance than their parent invention gels containinghigher concentrations of plasticizer. As compared to spongy nylon,regular waxed nylon, and extra fine unwaxed nylon when flossing amalgammolars, the performance of multiblock copolymer invention gels are onthe average substantially better.

[0282] While advantageous components and formulation ranges based on thedesired properties of the multiblock copolymer invention gels have beendisclosed herein. Persons of skill in the art can extend these rangesusing appropriate material according to the principles discussed herein.All such variations and deviations which rely on the teachings throughwhich the present invention has advanced the art are considered to bewithin the spirit and scope of the present invention.

[0283] The invention is further illustrated by means of the followingillustrative embodiments, which are given for purpose of illustrationonly and are not meant to limit the invention to the particularcomponents and amounts disclosed.

EXAMPLE I

[0284] Gels of 100 parts of Kraton G1651, Kuraray Septon 2006 (SEPS),Kuraray Septon 8006 (SEBS), a high viscosity (SEB)_(n), and a highviscosity (SEP)_(n) triblock copolymers and 1,600, 1,200, 1,000, 800,600, 500, 450, and 300 parts by weight of Duraprime 200 white oil aremelt blended and samples extruded (from a 7.15 mm diameter orifice) intoselected lengths of varying diameters for use as dental floss, the bulkgel rigidities is found to be within the range of 2 to 1,800 gram Bloom,the tensile strength is found to decrease with increase orientation, andthe optimum tensile strength found for gel samples with the least amountof stress or orientation imparted during cool from the molten state toroom temperature.

EXAMPLE II

[0285] Example I is repeated using Kuraray (S-E-EP-S) 4055 and 4077multiblock copolymers, the bulk gel rigidities are found to be withinthe range of 2 gram to 1,800 gram Bloom and the tear resistance of themultiblock copolymers at corresponding rigidities are found to besubstantially higher than the tear resistance of the triblock copolymergels of EXAMPLE I. The tensile strength is found to decrease withincrease orientation, and the optimum tensile strength found for gelsamples with the least amount of stress or orientation imparted duringcool from the molten state to room temperature.

EXAMPLE III

[0286] Example I is repeated using (S-E-EP-S), (S-E-EP-E-S), (S-B-EP-S),(S-E-EB-S), (S-EB-EP-S), (S-E-EP-EB-S), (S-B-EB-S), (S-E-EB-E-S),(S-B-EP-E-S), (S-B-EB-E-S), (S-B-EP-B-S), (S-B-EB-B-S), (S-E-E-EP-S),(S-E-E-EB-S), (S-B-E-EP-S), (S-B-E-EB-S), (S-B-B-EP-S), (S-B-B-EB-S),(S-E-B-EB-S), (S-E-B-EP-S), (S-EB-EB-S), (S-EP-EP-S), (S-E-EB-EB-S),(S-E-EP-EP-S), (S-E-EB-EP-S), (S-B-EB-EB-S), (S-B-EP-EP-S),(S-E-EP)_(n), (S-E-EP-E)_(n), (S-B-EP)_(n), (S-E-EB-S)_(n),(S-EB-EP-)_(n), (S-E-EP-EB)_(n), (S-B-EB)_(n), (S-E-EB-E)_(n),(S-B-EP-E)_(n), (S-B-EB-E)_(n), (S-B-EP-B)_(n), (S-B-EB-B)_(n),(S-E-E-EP)_(n), (S-E-E-EB)_(n), (S-B-E-EP)_(n), (S-B-E-EB)_(n),(S-B-B-EP)_(n), (S-B-B-EB)_(n), (S-E-B-EB)_(n), (S-E-B-EP)_(n),(S-EB-EB)_(n), (S-EP-EP)_(n), (S-E-EB-EB)_(n), (S-E-EP-EP)_(n),(S-E-EB-EP)_(n), (S-B-EB-EB)_(n), (S-B-EP-EP)_(n), (S-B-EB-EP)_(n),(S-B-EP-EB)_(n), (S-E-EP-E-EP)_(n), (S-E-EB-E-EB)_(n) multiblockcopolymers, the bulk gel rigidities are found to be within the range of2 gram to 1,800 gram Bloom and the tear resistance of the multiblockcopolymers at corresponding rigidities are found to be substantiallyhigher than the tear resistance of the triblock copolymer gels ofEXAMPLE I. The tensile strength is found to decrease with increaseorientation, and the optimum tensile strength found for gel samples withthe least amount of stress or orientation imparted during cool from themolten state to room temperature.

EXAMPLE IV

[0287] Example II is repeated using plasticizers L-14, L-50, L-100,H-15, H-25, H-35, H-50, H-100, H-300, L-14E, H-300E, Actipol E6, E16,E23, Kraton L-1203, EKP-206, EKP-207, HPVM-2203, Amoco C-60, PiccolyteS10, Duraprime (55, 70, 90, 200, 350, 400), Tufflo (6006, 6016, 6016M,6026, 6036, 6056, 6206,) Bayol, Bernol, American, Blandol, Drakeol,Ervol, Gloria, and Kaydol, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the tear resistanceof the multiblock copolymers at corresponding rigidities are found to besubstantially higher than the tear resistance of the triblock copolymergels of EXAMPLE I.

EXAMPLE V

[0288] Example III is repeated using plasticizers L-14, L-50, L-100,H-15, H-25, H-35, H-50, H-100, H-300, L-14E, H-300E, Actipol E6, E16,E23, Kraton L-1203, EKP-206, EKP-207, HPVM-2203, Amoco C-60, PiccolyteS10, Duraprime (55, 70, 90, 200, 350, 400), Tufflo (6006, 6016, 6016M,6026, 6036, 6056, 6206,) Bayol, Bernol, American, Blandol, Drakeol,Ervol, Gloria, and Kaydol, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the tear resistanceof the multiblock copolymers at corresponding rigidities are found to besubstantially higher than the tear resistance of the triblock copolymergels of EXAMPLE I.

EXAMPLE VI

[0289] A gel composition of 100 parts of Kuraray's S-E-EP-S 4055copolymer and 400 parts by weight of Duraprime 200 white oil was madefollowing Example I and extruded and drawn (from a 7.15 mm diameterorifice) into a strand of uniform diameter onto a take-up roll ofcontinuous lengths. The strand diameter was varied by increasing anddecreasing the speed of the take-up roll. The continuous strand ofvarying diameter gel strand was cut to suitable lengths for use andtesting as dental floss. Additional gel was also casted in varyingthickness and tested. The results of samples tested are shown in Table3, #4-7; Table 4, #12-15 and 20; Table 5 #22, 23, 27-29; Table 6 #36-32;Table 7, #40-43, #76 and 77. Sample Nos. 76 and 77 were tested together.Sample 77 exhibited higher tensile strength after 27.75% of plasticizingoil was extracted (with 2.89 parts by weight of oil remaining), itsrigidity remained substantially unchanged.

EXAMPLE VII

[0290] A gel composition of 100 parts of Kraton G1651 and 400 parts byweight of Duraprime 200 white oil was made following Example I andextruded and drawn (from a 7.15 mm diameter orifice) into a strand ofuniform diameter onto a take-up roll of continuous lengths. The stranddiameter was varied by increasing and decreasing the speed of thetake-up roll. The continuous strand of varying diameter gel strand wascut to suitable lengths for use and testing as dental floss. Additionalgel was also casted in varying thickness and tested. The results ofsamples tested are shown in Table 3B, #8-11; Table 4, #16-19 and 21;Table 5, #24-26; Table 6, #33-35; and Table 7, #36-39.

EXAMPLE VIII

[0291] Example II was repeated melt blending under inert gas 100 partsby weight of Kuraray (S-E-EP-S) 4077 multiblock copolymer and 400 partsby weight of Duraprime 70 white oil. A first part of the molten gel wasallowed to cool to room temperature, the remainder gel was heated underinert gas for an additional three hours at 300-325° F. and a second partof the gel was extruded (from a 7.15 mm diameter orifice) into coldrunning water, and the third and final remaining gel was allowed to coolto room temperature. The bulk gel rigidities of the first, second andthird parts were found to be within the range of 2 to 1,800 gram Bloom.The second and third final parts of the gel appeared to be altered anddifferent from the first gel part. The first part exhibited rapid returnwhen extended, but the second and third final parts exhibited delayelastomeric recovery when released after extension and deformation. Allof the samples exhibited 100% recovery after repeated extensions anddeformations. TABLE 3A Flossing Cycles to Break Sample cross-sectionsize ²Floss amalgam ³Floss No. Floss Type (mm²) molars to break frontsto 1 ⁴Unwaxed spongy 0.30 18 200+ nylon 2 ⁵Regular waxed 0.11 11 200+nylon 3 ⁶Extra fine 0.06 6 200+ unwaxed nylon Sample ¹Relaxed/extendeddia. ²Floss amalgam ³Floss fronts No. Floss Type (mm) molars to break tobreak 4 ⁷Gel 2.42/0.16 37 76 5 ⁷Gel 2.63/0.17 29 83 6 ⁷Gel 2.75/0.17 36183 7 ⁷Gel 2.83/0.20 20 74 8 ⁸Gel 3.22/0.22 8 30 9 ⁸Gel 2.48/0.31 4 2010 ⁸Gel 3.16/0.33 6 44 11 ⁸Gel 2.86/0.24 5 29

[0292] TABLE 4 Tensile Strength of Gel Strands Sample Number of RadiusArea Failure Tensile No. Strands (mm) (cm²) (Kg) (Kg/cm²) 12 3 1.3250.165 9.00 54.54 13 4 1.250 0.196 9.50 48.39 14 4 1.421 0.253 9.50 37.4415 5 1.359 0.290 12.5 43.08 16 2 2.14 0.287 14.0 48.78 17 2 1.55 0.15111.5 75.95 18 2 1.17 0.086 8.50 98.84 19 2 1.322 0.109 9.0 81.96 20 61.375 0.356 14 39.32 21 2 1.445 0.131 10 76.33 76 1 1.22 0.0467 2.0042.82  77† 1 1.38 0.0598 4.00 66.88

[0293] TABLE 5 Tensile Strength of Bulk Gels Samples Sample No.Cross-section Failure Tensile No. (cm2) (Kg) (Kg/cm2) 22 1.96 24.0 12.2423 1.56 25.0 16.02 24 0.58 15.0 25.83 25 0.602 16.0 26.54 26 1.163 24.020.64 27 0.913 21.0 23.00 28 0.595 18.5 36.56 29 0.702 19.0 27.06

[0294] TABLE 6 180° U Bend Tear Propagation of Bulk Gels Samples TearTear Sample width Failure Force No. (cm) (Kg) (Kg/cm) 30 1.31 2.75 2.0931 1.28 3.0 2.30 32 1.14 2.75 2.56 33 1.53 2.75 1.79 34 1.27 2.25 1.7635 1.26 2.25 1.77

[0295] TABLE 7 Notched Gel Strand Tension Tear Propgation Strand TearSample Dia. Failure Force No. (mm) (Kg) (Kg/cm) 36 2.86 0.75 2.62 372.49 0.75 3.01 38 3.09 0.60 1.94 39 2.62 0.70 2.67 40 2.54 0.60 2.36 411.94 1.10 5.67 42 1.58 0.75 4.74 43 2.34 1.2 5.12

[0296] The tensile strengths of invention gels made from higherviscosity copolymers are lower than the tensile strengths of gels madefrom lower solution viscosity copolymers. This was later found to be dueto orientation effects and not considered significant.

[0297] The tear resistance of invention gels made from higher viscositycopolymers are higher than the tear resistance of invention gels madefrom lower solution viscosity copolymers.

[0298] Gel strands made from higher viscosity copolymers perform betterthan gel strands made of lower viscosity copolymers when used inflossing amalgam molars and more than three times better when used inflossing front teeth.

[0299] As compared to spongy nylon, regular waxed nylon, and extra fineunwaxed nylon when flossing amalgam molars, the performance of inventiongels are on the average substantially better.

[0300] Examples below illustrate other modes of practice contemplated.

EXAMPLE IX

[0301] At least 120 pcs of the gel strands of EXAMPLE II containing 600parts oil is individually weighted and placed in a heated vacuum oven, apatial vacuum is applied and the temperature is regulated between about80° F. to about 150° F. to extract plasticizer from the gel strands. Atvarious oven and vacuum times, three gel strands are removed from thevacuum oven, allowed to cool to room temperature, weighted to determinethe amount of weight loss and tested for tensile and tear strength. Asthe amount of oil contained in the original gel is reduced from 600parts by weight to less than 200 parts by weight, the “reducedplasticizer volume” invention gels are weighted and tested. The tear andtensile strengths of the reduced plasticizer volume invention gels arefound to be improved over the properties of the original 600 parts byweight referenced gel strands.

[0302] The invention gels are especially advantageously useful whensubjected to conditions of stretching, shearing, and tearing duringflossing. The invention gels useful for flossing are characterized bylow rigidities and high solution viscosity of the invention gels madefrom multiblock copolymers having two or more midblock polymer chains.

[0303] Tables 8-11 are illustrative in meeting one or more of thecriteria detailed above. TABLE 8 Illustrative Modes of PracticeContemplated for multiblock copolymer Gels Number of 5 Wt % CopolymerStyrene Parts by Wt of floss cycles to Sample 100 Parts by wt Viscosity(cps) % Oil break No. S-E-EP-S 90 30 300 30+ 44 S-E-EP-E-S 60 30 300 30+45 (S-E-EP)n 240 35 300 30+ 46 (S-E-EP-E)n 240 35 300 30+ 47

[0304] TABLE 10 Illustrative Modes of Practice Contemplated formultiblock copolymer (0.5-2.0 cm diameters) Gel Strands 5 Wt % CopolymerStyrene Parts by Wt of # Floss cycles to Sample 100 Parts by wtViscosity (cps) % Oil Break No. S-E-EP-S 40 30 350 30+ 60 S-E-EP-S 60 30350 30+ 61

[0305] TABLE 11 Illustrative Modes of Practice Contemplated formultiblock copolymer (0.5-2.0 cm diameters) Gel Strands 5 Wt % CopolymerStyrene Parts by Wt of # Floss cycles to Sample 100 Parts by wtViscosity (cps) % Oil Break No. S-E-EB-S 120 30 250 40+ 68 S-E-EP-S 12030 250 40+ 69

EXAMPLE X

[0306] Gels of 100 parts of Kraton G1651, Kraton RP-6917 (amorphousS-EB-S), Septon 8006 (amorphous S-EB-S), Kraton RP-6918, Septon S2006(amorphous S-EP-S) and a high viscosity radial amorphous midblocksegment (SEB)n triblock copolymers and 1,600, 1,200, 1,000, 800, 600,500, 450, 300, 250 parts by weight of Duraprime 200 white oil(plasticizer having Vis. cSt @ 40° C. of 39.0) are melt blended, test,and tack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 to 1,800 gram Bloom and the tensile strength,notched tear strength, and resistance to fatigue are found to decreasewith increase amounts of plasticizers, while tackiness of the gels isfound to be greater than 7.6 gram Tack.

EXAMPLE XI

[0307] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 and 1,600, 1,200, 1,000, 800, 600, 500, 450, 300, 250parts by weight of Duraprime 200 white oil (plasticizer having Vis. cSt@ 40° C. of 39.0 ) are melt blended, test and tack probe samples molded,the bulk gel rigidities are found to be within the range of 2 to 1,800gram Bloom and the gel tackiness are found to increase with increaseamounts of plasticizers and the tack greater than 7.6 gram Tack.

EXAMPLE XII

[0308] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow S seriespoly(ethylene/styrene) random copolymer (250,000 Mw) having a highstyrene content sufficient to form gel blends with total styrene contentof 37 by weight of copolymers and 800, 600, 500, 450, 300, 250 parts byweight of Duraprime 55, 70, Klearol, Carnation, Blandol, Benol, Semtol85, 70, and 40 (plasticizers having Vis. CSt @ 40° C. of less than 20)are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 1,800 gramBloom and the notched tear strength and resistance to fatigue of the gelat corresponding rigidities are found to be greater than that ofamorphous gels of Example I, while tack is found to decrease withdecreasing plasticizer content and in all instances substantially lowerthan the gels of Example I and II.

EXAMPLE XIII

[0309] Gels of 100 parts of Septon 4045 (crystalline S-E/EP-S having astyrene content of 37.6) and 1,600, 1,200, 1,000, 800, 600, 500, 450,300, 250 parts by weight of Duraprime Klearol white oil (plasticizerhaving Vis. CSt @ 40° C. of 7-10) are melt blended, test and probesamples molded, the bulk gel rigidities are found to be within the rangeof 2 to 2,000 gram Bloom and the tackiness is found to be less thanabout 1 gram Tack.

EXAMPLE XIV

[0310] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of Septon 2104(Amorphous SEPS having a high styrene content of 65) and 800, 600, 500,450, 300, 250 parts by weight of Duraprime 55, 70, Klearol, Carnation,Blandol, Benol, Semtol 85, 70, and 40 (plasticizers having Vis. CSt @40° C. of less than 20) are melt blended, tests, and tack pr samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and tack is found to decrease with decreasingplasticizer content and in all instances substantially lower than thegels of Example X and XI.

EXAMPLE XV

[0311] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow M seriespoly(ethylene/styrene) random copolymer (350,000 Mw) having a highstyrene content sufficient to form gel blends with total styrene contentof 37 by weight of copolymers and 800, 600, 500, 450, 300, 250 parts byweight of Duraprime 55, 70, Klearol, Carnation, Blandol, Benol, Semtol85, 70, and 40 (plasticizers having Vis. CSt @ 40° C. of less than 20)are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 1,800 gramBloom and the notched tear strength and resistance to fatigue of the gelat corresponding rigidities are found to be greater than that ofamorphous gels of Example I, while tack is found to decrease withdecreasing plasticizer content and in all instances substantially lowerthan the gels of Example I and II.

EXAMPLE XVI

[0312] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow E seriespoly(ethylene/styrene) random copolymer (240,000 Mw) having a highstyrene content sufficient to form gel blends with total styrene contentof 37 by weight of copolymers and 800, 600, 500, 450, 300, 250 parts byweight of Duraprime 55, 70, Klearol, Carnation, Blandol, Benol, Semtol85, 70, and 40 (plasticizers having Vis. CSt @ 40° C. of less than 20)are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 1,800 gramBloom and the notched tear strength and resistance to fatigue of the gelat corresponding rigidities are found to be greater than that ofamorphous gels of Example I, while tack is found to decrease withdecreasing plasticizer content and in all instances substantially lowerthan the gels of Example I and II.

EXAMPLE XVII

[0313] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with polystyrene homopolymers (having Mwof 3,000; 4,000; 5,000; 6,000; 7,000; 8,000; 9,000; 10,000; 11,000;12,000, 13,000; 14,000; 15,000; 16,000; 17,000; 18,000; 19,000; 20,000;30,000; 40,000; 50,000; 60,000; 70,000; 80,000; 90,000) in sufficientamounts to form gel blends with total styrene content of 37, 45, 48, 50,and 55 by weight of copolymers and 800, 600, 500, 450,300, 250 parts byweight of Duraprime 55, 70, Klearol, Carnation, Blandol, Benol, Semtol85, 70, and 40 (plasticizers having Vis. CSt @ 40° C. of less than 20)are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 2,000 gramBloom and tack is found to decrease with decreasing plasticizer contentand in all instances substantially lower than the gels of Example I andII.

EXAMPLE XVIII

[0314] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow M seriespoly(ethylene/styrene) random copolymer (350,000 Mw) having a highstyrene content sufficient to form gel blends with total styrenecontents of 40, 45, 48, 50, and 55 by weight of copolymers and 800, 600,500, 450, 300, 250 parts by weight of Duraprime 55, 70, Klearol,Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizers havingVis. CSt @ 40° C. of less than 20) are melt blended, tests, and tackprobe samples molded, the bulk gel rigidities are found to be within therange of 2 gram to 1,800 gram Bloom and the notched tear strength andresistance to fatigue of the gel at corresponding rigidities are foundto be greater than that of amorphous gels of Example I, while tack isfound to decrease with decreasing plasticizer content and in allinstances substantially lower than the gels of Example I and II.

EXAMPLE XIX

[0315] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow S seriespoly(ethylene/styrene) random copolymers (with Mw of 140,000; 250,000and 340,000) having a high styrene content sufficient to form gel blendswith total styrene content of 40, 45, 48, 50, and 55 by weight ofcopolymers and 800, 600, 500, 450, 300, 250 parts by weight of Duraprime55, 70, Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40(plasticizers having Vis. CSt @ 40° C. of less than 20) are meltblended, tests, and tack probe samples molded, the bulk gel rigiditiesare found to be within the range of 2 gram to 1,800 gram Bloom and thenotched tear strength and resistance to fatigue of the gel atcorresponding rigidities are found to be greater than that of amorphousgels of Example I, while tack is found to decrease with decreasingplasticizer content and in all instances substantially lower than thegels of Example I and II.

EXAMPLE XX

[0316] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow E seriespoly(ethylene/styrene) random copolymers (with Mw of 250,000; 340,000and 400,000) having a high styrene content sufficient to form gel blendswith total styrene content of 40, 45, 48, 50, and 55 by weight ofcopolymers and 800, 600, 500, 450, 300, 250 parts by weight of Duraprime55, 70, Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40(plasticizers having Vis. CSt @ 40° C. of less than 20) are meltblended, tests, and tack probe samples molded, the bulk gel rigiditiesare found to be within the range of 2 gram to 1,800 gram Bloom and thenotched tear strength and resistance to fatigue of the gel atcorresponding rigidities are found to be greater than that of amorphousgels of Example I, while tack is found to decrease with decreasingplasticizer content and in all instances substantially lower than thegels of Example I and II.

EXAMPLE XXI

[0317] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dow M seriespoly(ethylene/styrene) random copolymer (with Mw of 250,000; 340,000 and400,000) having a high styrene content sufficient to form gel blendswith total styrene content of 40, 45, 48, 50, and 55 by weight ofcopolymers and 800, 600, 500, 450, 300, 250 parts by weight of Duraprime55, 70, Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40(plasticizers having Vis. CSt @ 40° C. of less than 20) are meltblended, tests, and tack probe samples molded, the bulk gel rigiditiesare found to be within the range of 2 gram to 1,800 gram Bloom and thenotched tear strength and resistance to fatigue of the gel atcorresponding rigidities are found to be greater than that of amorphousgels of Example I, while tack is found to decrease with decreasingplasticizer content and in all instances substantially lower than thegels of Example I and II.

EXAMPLE XXII

[0318] Gels of 100 parts of Dow E series crystallinepoly(ethylene/styrene) random copolymer (with Mw of 250,000; 340,000 and400,000) having a high styrene content sufficient to form gel blendswith total styrene content of 37, 40, 45, 48, 50, 55, and 60 by weightof copolymers and 800, 600, 500, 450, 300, 250 parts by weight ofDuraprime 55, 70, Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and40 (plasticizers having Vis. CSt @ 40° C. of less than 20) are meltblended, tests, and tack probe samples molded, the bulk gel rigiditiesare found to be within the range of 2 gram to 1,800 gram Bloom and thenotched tear strength and resistance to fatigue of the gel atcorresponding rigidities are found to be greater than that of amorphousgels of Example I, while tack is found to decrease with decreasingplasticizer content and in all instances substantially lower than thegels of Example I and II.

EXAMPLE XXIII

[0319] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with polystyrene (of 2,500 Mw, 4,000 Mw,13,000 Mw, 20,000 Mw, 35,000 Mw, 50,000 Mw, and 90,000 Mw;poly(alpha-methylstyrene) (of 1,300 Mw, 4,000 Mw;poly(4-methylstyrene)(of 72,000 Mw), Endex 155, 160, Kristalex 120, and140 ) in sufficient amounts to form gel blends with total styrenecontent of 37, 45, 48, 50, and 55 by weight of copolymers and 800, 600,500, 450, 300, 250 parts by weight of Duraprime 55, 70, Klearol,Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizers havingVis. CSt @ 40° C. of less than 20) are melt blended, tests, and tackprobe samples molded, the bulk gel rigidities are found to be within therange of 2 gram to 2,000 gram Bloom and tack is found to decrease withdecreasing plasticizer content and in all instances substantially lowerthan the gels of Example I and II.

EXAMPLE XXIV

[0320] Examples XIV is repeated and gels of 100 parts of (S-EB₄₅-EP-S),(S-E-EB₂₅-S), (S-EP-E-EP-S), (S-E-EB-S), (S-E-EP-S), (S-E-EP-E-S),(S-E-EP-EB-S), (S-E-EP-E-EP-S), (S-E-EP-E-EB-S), (S-E-EP-E-EP-E-S),(S-E-EP-E-EB-S), (S-E-EP-E-EP-EB-S), and (S-E-EP-E-EP-E-S) blockcopolymers are each melt blended, tests and probe samples molded, thebulk gel rigidities are found to be within the range of 2 to 1,800 gramBloom and tack is found to decrease with decreasing plasticizer contentand in all instances substantially lower than the gels of Example I andII.

EXAMPLE XXV

[0321] Example XIV is repeated and minor amounts of 2, 5, 10 and 15parts of the following polymers are formulated with each of the triblockcopolymers: styrene-butadiene-styrene block copolymers,styrene-isoprene-styrene block copolymers, low viscositystyrene-ethylene-butylene-styrene block copolymers,styrene-ethylene-propylene block copolymers,styrene-ethylene-propylene-styrene block copolymers, styrene-butadiene,styrene-isoprene, polyethyleneoxide, poly(dimethylphenylene oxide),polystyrene, polybutylene, polyethylene, polypropylene, high ethylenecontent EPDM, amorphous copolymers based on2,2-bistrifluoromethyl-4,5-difuoro-1,3-dioxole/tetrafluoroethylene. Thebulk gel rigidities of each of the formulations are found to be withinthe range of 2 gram to 2,000 gram Bloom and tack is found to decreasewith decreasing plasticizer content and in all instances substantiallylower than the gels of Example I and II.

EXAMPLE XXVI

[0322] Molten gels of Examples III-XVI are formed into composites withpaper, foam, plastic, elastomers, fabric, metal, concrete, wood, glass,ceramics, synthetic resin, synthetic fibers, and refractory materialsand the resistance to fatigue of the composite-gels at correspondingrigidities are found to be greater than that of the composite-amorphousgels of Example X.

EXAMPLE XXVII

[0323] Three cm thick sheets of each of the gels of Example XIV and theamorphous gels of Example I are tested by repeatedly displacing thesheets to a depth of 1 cm using a 10 cm diameter smooth (water soaked)wood plunger for 1,000, 5,000, 10,000, 25,000, 50,000, and 100,000cycles. The sheets of gels are found capable of exhibiting greaterfatigue resistance than the sheets of amorphous gels at correspondingrigidities.

EXAMPLE XXVIII

[0324] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES16 having 37.5% crystallinityand 800, 600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70,Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizershaving Vis. CSt @ 40° C. of less than 20) are melt blended, tests, andtack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the notched tearstrength and resistance to fatigue of the gel at correspondingrigidities are found to be greater than that of amorphous gels ofExample X.

EXAMPLE XXIX

[0325] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES24 having 26.6% crystallinityand 800, 600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70,Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizershaving Vis. CSt @ 40° C. of less than 20) are melt blended, tests, andtack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the notched tearstrength and resistance to fatigue of the gel at correspondingrigidities are found to be greater than that of amorphous gels ofExample X.

EXAMPLE XXX

[0326] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES27 having 17.4% crystallinityand 800, 600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70,Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizershaving Vis. CSt @ 40° C. of less than 20) are melt blended, tests, andtack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the notched tearstrength and resistance to fatigue of the gel at correspondingrigidities are found to be greater than that of amorphous gels ofExample X.

EXAMPLE XXXI

[0327] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES28 having 22.9% crystallinityand 800, 600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70,Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizershaving Vis. CSt @ 40° C. of less than 20) are melt blended, tests, andtack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the notched tearstrength and resistance to fatigue of the gel at correspondingrigidities are found to be greater than that of amorphous gels ofExample X.

EXAMPLE XXXII

[0328] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES30 having 19.6% crystallinityand 800, 600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70,Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizershaving Vis. CSt @ 40° C. of less than 20) are melt blended, tests, andtack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the notched tearstrength and resistance to fatigue of the gel at correspondingrigidities are found to be greater than that of amorphous gels ofExample X.

EXAMPLE XXXIII

[0329] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES44 having 5.0% crystallinityand 800, 600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70,Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizershaving Vis. CSt @ 40° C. of less than 20) are melt blended, tests, andtack probe samples molded, the bulk gel rigidities are found to bewithin the range of 2 gram to 1,800 gram Bloom and the notched tearstrength and resistance to fatigue of the gel at correspondingrigidities are found to be greater than that of amorphous gels ofExample X.

EXAMPLE XXXIV

[0330] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES72 and 800, 600, 500, 450,300, 250 parts by weight of Duraprime 55, 70, Klearol, Carnation,Blandol, Benol, Semtol 85, 70, and 40 (plasticizers having Vis. CSt @40° C. of less than 20) are melt blended, tests, and tack probe samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and the notched tear strength and resistance tofatigue of the gel at corresponding rigidities are found to be greaterthan that of amorphous gels of Example X.

EXAMPLE XXXV

[0331] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES73 and 800, 600, 500, 450,300, 250 parts by weight of Duraprime 55, 70, Klearol, Carnation,Blandol, Benol, Semtol 85, 70, and 40 (plasticizers having Vis. CSt @40° C. of less than 20) are melt blended, tests, and tack probe samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and the notched tear strength and resistance tofatigue of the gel at corresponding rigidities are found to be greaterthan that of amorphous gels of Example X.

EXAMPLE XXXVI

[0332] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES74 and 800, 600, 500, 450,300, 250 parts by weight of Duraprime 55, 70, Klearol, Carnation,Blandol, Benol, Semtol 85, 70, and 40 (plasticizers having Vis. CSt @40° C. of less than 20) are melt blended, tests, and tack probe samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and the notched tear strength and resistance tofatigue of the gel at corresponding rigidities are found to be greaterthan that of amorphous gels of Example X.

EXAMPLE XXXVII

[0333] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES69 and 800, 600, 500, 450,300, 250 parts by weight of Duraprime 55, 70, Klearol, Carnation,Blandol, Benol, Semtol 85, 70, and 40 (plasticizers having Vis. CSt @40° C. of less than 20) are melt blended, tests, and tack probe samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and the notched tear strength and resistance tofatigue of the gel at corresponding rigidities are found to be greaterthan that of amorphous gels of Example X.

EXAMPLE XXXVIII

[0334] Gels of 100 parts of Septon crystalline (SEEPS) copolymers 4033,4055, and 4077 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES62 and 800, 600, 500, 450,300, 250 parts by weight of Duraprime 55, 70, Klearol, Carnation,Blandol, Benol, Semtol 85, 70, and 40 (plasticizers having Vis. CSt @40° C. of less than 20) are melt blended, tests, and tack probe samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and the notched tear strength and resistance tofatigue of the gel at corresponding rigidities are found to be greaterthan that of amorphous gels of Example X.

EXAMPLE XXXIX

[0335] Gels of 100 parts of Septon (SEPS) copolymers Kraton GRP6918 incombination with each of a Dow poly(ethylene/styrene) random copolymersES16, ES24, ES27, ES28, ES30, and ES44 and 800, 600, 500, 450, 300, 250parts by weight of Duraprime 55, 70, Klearol, Carnation, Blandol, Benol,Semtol 85, 70, and 40 (plasticizers having Vis. CSt @ 40° C. of lessthan 20) are melt blended, tests, and tack probe samples molded, thebulk gel rigidities are found to be within the range of 2 gram to 1,800gram Bloom and the notched tear strength and resistance to fatigue ofthe gel at corresponding rigidities are found to be greater than that ofamorphous gels of Example X.

EXAMPLE XL

[0336] Gels of 100 parts of Septon (SEBS) copolymers S8006 and KratonG1651, G1654 in combination with sufficient amounts of a Dowpoly(ethylene/styrene) random copolymers ES16, ES24, ES27, ES28, ES30,and ES44 and 800, 600, 500, 450, 300, 250 parts by weight of Duraprime55, 70, Klearol, Carnation, Blandol, Benol, Semtol 85, 70, and 40(plasticizers having Vis. CSt @ 40° C. of less than 20) are meltblended, tests, and tack probe samples molded, the bulk gel rigiditiesare found to be within the range of 2 gram to 1,800 gram Bloom and thenotched tear strength and resistance to fatigue of the gel atcorresponding rigidities are found to be greater than that of amorphousgels of Example X.

EXAMPLE XLI

[0337] Gels of 100 parts of Septon (SEEPS) copolymers 4033, 4045, 4055,4077 in combination each with 25 parts by weight of Super Sta-tac,Betaprene Nevtac, Escorez, Hercotac, Wingtack, Piccotac, polyterpene,Zonarez, Nirez, Piccolyte, Sylvatac, glycerol ester of rosin (Foral),pentaerythritol ester of rosin (Pentalyn), saturated alicyclichydrocarbon (Arkon P), coumarone indene (Cumar LX), hydrocarbon (Picco6000, Regalrez), mixed olefin (Wingtack), alkylated aromatic hydrocarbon(Nevchem), Polyalphamethylstyrene/vinyl toluene copolymer (Piccotex),polystyrene (Kristalex, Piccolastic), special resin (LX-1035) and 800,600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70, Klearol,Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizers havingVis. CSt @ 40° C. of less than 20) are melt blended, tests, and tackprobe samples molded, the bulk gel rigidities are found to be within therange of 2 gram to 1,800 gram Bloom and the notched tear strength andresistance to fatigue of the gel at corresponding rigidities are foundto be greater than that of amorphous gels of Example X.

EXAMPLE XLII

[0338] Gels of 100 parts of Septon (SEEPS) copolymers 4033, 4045, 4055,4077 in combination each with 25 parts by weight of Super Sta-tac,Betaprene Nevtac, Escorez, Hercotac, Wingtack, Piccotac, polyterpene,Zonarez, Nirez, Piccolyte, Sylvatac, glycerol ester of rosin (Foral),pentaerythritol ester of rosin (Pentalyn), saturated alicyclichydrocarbon (Arkon P), coumarone indene (Cumar LX), hydrocarbon (Picco6000, Regalrez), mixed olefin (Wingtack), alkylated aromatic hydrocarbon(Nevchem), Polyalphamethylstyrene/vinyl toluene copolymer (Piccotex),polystyrene (Kristalex, Piccolastic), special resin (LX-1035) and 800,600, 500, 450, 300, 250 parts by weight of Duraprime 55, 70, Klearol,Carnation, Blandol, Benol, Semtol 85, 70, and 40 (plasticizers havingVis. CSt @ 40° C. of less than 20) are melt blended, tests, and tackprobe samples molded, the bulk gel rigidities are found to be within therange of 2 gram to 1,800 gram Bloom and the notched tear strength andresistance to fatigue of the gel at corresponding rigidities are foundto be greater than that of amorphous gels of Example X.

EXAMPLE XLIII

[0339] Gels of 100 parts by weight each of Septon 4033, 4055, 4045,4077, Kraton 1651, 1654, 1184, 4158, 4150, 1101, 1113, and 1144copolymers in combination with 600 parts by weight of Blandol, 50 partsby weight of a protein containing food from dried fish meal, dry eggyolk, dry brine shrimp, hydrolyzed plant protein, dry and worms, 0.05parts by weight of Irganox 1010, and 0.1 parts by weight of Tinuvin P,are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 1,800 gramBloom and the notched tear strength and resistance to fatigue of the gelat corresponding rigidities are found to be greater than that ofamorphous gels of made from Septon 2006 SEPS. The resulting gel is foundto have an elongation greater than 500% and is used to mold fishingbaits in the form of a worm, a frog, a lizard, a fish for use on aCarolina Rig, a Texas Rig, and a Wacky Rig presentation and the fishingbaits are found to exhibit a success hook to catch ratio greater than 5as compared to a conventional plastisol polyvinyl chloride fishing baitof corresponding rigidity.

EXAMPLE XLIV

[0340] Gels of 100 parts by weight each of Septon 4033, 4055, 4045,4077, Kraton 1651, 1654, 1184, 4158, 4150, 1101, 1113, and 1144copolymers in combination with 600 parts by weight of Blandol, 50 partsby weight of an amino acids: Alanine, Arginine, Asparagine, AsparticAcid, Cysteine, Glutamic Acid, Glutamine, Glycine, Histidine Isoleucine,Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine,Tryptophan, Tyrosine, Valine, 0.05 parts by weight of Irganox 1010, and0.1 parts by weight of Tinuvin P, are melt blended, tests, and tackprobe samples molded, the bulk gel rigidities are found to be within therange of 2 gram to 1,800 gram Bloom and the notched tear strength andresistance to fatigue of the gel at corresponding rigidities are foundto be greater than that of amorphous gels of made from Septon 2006 SEPS.The resulting gel is found to have an elongation greater than 500% andis used to mold fishing baits in the form of a worm, a frog, a lizard, afish for use on a Carolina Rig, a Texas Rig, and a Wacky Rigpresentation and the fishing baits are found to exhibit a success hookto catch ratio greater than 5 as compared to a conventional plastisolpolyvinyl chloride fishing bait of corresponding rigidity.

EXAMPLE XLV

[0341] Gels of 100 parts by weight each of Septon 4033, 4055, 4045,4077, Kraton 1651, 1654, 1184, 4158, 4150, 1101, 1113, and 1144copolymers in combination with 600 parts by weight of Blandol, 25 partsby weight of a protein containing food from dried fish meal, dry eggyolk, dry brine shrimp, hydrolyzed plant protein, dry and worms, 0.05parts by weight of Irganox 1010, and 0.1 parts by weight of Tinuvin P,are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 1,800 gramBloom and the notched tear strength and resistance to fatigue of the gelat corresponding rigidities are found to be greater than that ofamorphous gels of made from Septon 2006 SEPS. The resulting gel is foundto have an elongation greater than 500% and is used to mold fishingbaits in the form of a worm, a frog, a lizard, a fish for use on aCarolina Rig, a Texas Rig, and a Wacky Rig presentation and the fishingbaits are found to exhibit a success hook to catch ratio greater than 5as compared to a conventional plastisol polyvinyl chloride fishing baitof corresponding rigidity.

EXAMPLE XLVI

[0342] Gels of 100 parts by weight each of Septon 4033, 4055, 4045,4077, Kraton 1651, 1654, 1184, 4158, 4150, 1101, 1113, and 1144copolymers in combination with 600 parts by weight of Blandol, 50 partsby weight of dry chicken liver, dry lungs, dry kidneys, dry brain,anddry spleen, 0.05 parts by weight of Irganox 1010, and 0.1 parts byweight of Tinuvin P, are melt blended, tests, and tack probe samplesmolded, the bulk gel rigidities are found to be within the range of 2gram to 1,800 gram Bloom and the notched tear strength and resistance tofatigue of the gel at corresponding rigidities are found to be greaterthan that of amorphous gels of made from Septon 2006 SEPS. The resultinggel is found to have an elongation greater than 500% and is used to moldfishing baits in the form of a worm, a frog, a lizard, a fish for use ona Carolina Rig, a Texas Rig, and a Wacky Rig presentation and thefishing baits are found to exhibit a success hook to catch ratio greaterthan 5 as compared to a conventional plastisol polyvinyl chloridefishing bait of corresponding rigidity.

EXAMPLE XLVII

[0343] Gels of 100 parts by weight each of Septon 4033, 4055, 4045,4077, Kraton 1651, 1654, 1184, 4158, 4150, 1101, 1113, and 1144copolymers in combination with 600 parts by weight of Blandol, 50 partsby weight of waxes, fatty acids, long-chair fatty acids, surger, MSG,fish oil, and plant oils , 0.05 parts by weight of Irganox 1010, and 0.1parts by weight of Tinuvin P, are melt blended, tests, and tack probesamples molded, the bulk gel rigidities are found to be within the rangeof 2 gram to 1,800 gram Bloom and the notched tear strength andresistance to fatigue of the gel at corresponding rigidities are foundto be greater than that of amorphous gels of made from Septon 2006 SEPS.The resulting gel is found to have an elongation greater than 500% andis used to mold fishing baits in the form of a worm, a frog, a lizard, afish for use on a Carolina Rig, a Texas Rig, and a Wacky Rigpresentation and the fishing baits are found to exhibit a success hookto catch ratio greater than 5 as compared to a conventional plastisolpolyvinyl chloride fishing bait of corresponding rigidity.

EXAMPLE XLVIII

[0344] Gels of 100 parts by weight each of Septon 4033, 4055, 4045,4077, Kraton 1651, 1654, 1184, 4158, 4150, 1101, 1113, and 1144copolymers in combination with 600 parts by weight of Blandol, 100 partsby weight of a protein containing food from dried fish meal, dry eggyolk, dry brine shrimp, hydrolyzed plant protein, dry and worms, 0.05parts by weight of Irganox 1010, and 0.1 parts by weight of Tinuvin P,are melt blended, tests, and tack probe samples molded, the bulk gelrigidities are found to be within the range of 2 gram to 1,800 gramBloom and the notched tear strength and resistance to fatigue of the gelat corresponding rigidities are found to be greater than that ofamorphous gels of made from Septon 2006 SEPS. The resulting gel is foundto have an elongation greater than 200% and is used to mold fishingbaits in the form of a worm, a frog, a lizard, a fish for use on aCarolina Rig, a Texas Rig, and a Wacky Rig presentation and the fishingbaits are found to exhibit a success hook to catch ratio greater than 5as compared to a conventional plastisol polyvinyl chloride fishing baitof corresponding rigidity.

EXAMPLE XLIV

[0345] Gel of 100 parts of of Kraton 1651copolymer in combination with600 parts by weight of (50 parts by weight of Arcro Prime 55 and 50parts by weight of Arco prime 70), 0.05 parts by weight of Irganox 1010,and 0.1 parts by weight of Tinuvin P, the bulk gel rigidities are foundto be within the range of 2 gram to 1,800 gram Bloom. The resulting gelis found to have heat set greater than 50° C. as determined under 180° Ubend for one hour, an elongation greater than 500% and mold in the formof a fishing bait exhibit greater strength than a conventional plastisolpolyvinyl chloride fishing bait of corresponding rigidity.

EXAMPLE XLV

[0346] The following gels were made with 600 parts by weight of oil, 0.5parts by weight of Irganox 1010, and 0.5 parts by weight of Tinuvin P,melt blended in a 16×150 mm glass test tube, cooled, removed, and 180° Ubend tested 50° C. for 1.0 hour:

[0347] 1. 80 parts by weight of Septon 4055 and 20 parts by weight ofSepton 2006, block copolymers, Witco 40 oil, the gel sample retained adeformation of about 30°.

[0348] 2. 80 parts by weight of Septon 8006 and 20 parts by weight ofSepton 4055, block copolymers, 35 parts by weight of Endex 160, Witco 40oil, the gel heat tested sample retained a deformation of about 84°.

[0349] 3. Gels of 90 parts by weight of Septon 8006 and 10 parts byweight of Septon 4055, block copolymers, 35 parts by weight of Endex160, Witco 40 oil, the gel heat tested sample retained a deformation ofabout 85°.

[0350] 4. Gels of 80 parts by weight of Septon 8006 and 20 parts byweight of Septon 4055, block copolymers, 45 parts by weight of Endex160, Witco 40 oil, the gel heat tested sample retained a deformation ofabout 91°.

[0351] 5. Gels of 90 parts by weight of Septon 8006 and 10 parts byweight of Septon 4055, block copolymers, 45 parts by weight of Endex160, Witco 40 oil, the gel heat tested sample retained a deformation ofabout 95°.

[0352] 6. Gels of 100 parts by weight of Septon 8006, block copolymers,25 parts by weight of Endex 155, Witco 40 oil, the gel heat testedsample retained a deformation of about 56°.

[0353] 7. Gels of 100 parts by weight of Septon 8006, block copolymers,45 parts by weight of Endex 155, Witco 40 oil, 0.5 parts by weight ofIrganox 1010, the gel heat tested sample retained a deformation of about57°.

[0354] 8. Gels of 100 parts by weight of Septon 4055, block copolymers,Witco 40 oil, the gel heat tested sample retained a deformation of about90°.

[0355] 9. Gels of 60 parts by weight of Septon 4055 & 30 parts by weightof Kraton 1651 block copolymers, Witco 40 oil, the gel heat testedsample retained a deformation of about 45°.

[0356] 10. Gels of 30 parts by weight of Septon 4055 & 60 parts byweight of Kraton 1651 block copolymers, Witco 40 oil, the gel heattested sample retained a deformation of about 55°.

[0357] 11. Gels of 100 parts by weight of Septon 8006 block copolymersin combination with 33 parts by weight of a GE PPO Blendex® HPP821, 600parts by weight of Witco 40 oil, the gel heat tested sample retained adeformation of about 10°.

[0358] 12. Gels of 60 parts by weight of Septon 4055 & 30 part by weightof Kraton 1651 block copolymers in combination with 33 parts by weightof a GE PPO Blendex® HPP821, Witco 40 oil, the gel heat tested sampleretained a deformation of about 33°.

[0359] 13. Gels of 100 parts by weight of Septon 4055 block copolymersin combination with 25 parts by weight of a GE PPO Blendex® HPP821,Witco 40 oil, the gel heat tested sample retained a deformation of about30°.

[0360] 14. Gels of 100 parts by weight of Septon 2006 block copolymersin combination with 25 parts by weight of a GE PPO Blendex® HPP821,Witco 40 oil, the gel heat tested sample retained a deformation of about15°.

[0361] 15. Gels of 100 parts by weight of Septon 8006 block copolymersin combination with 25 parts by weight of a GE PPO Blendex® HP821, Witco40 oil, the gel heat tested sample retained a deformation of about 35°.

[0362] 16. Gels of 100 parts by weight of Kraton 1651 block copolymersin combination with 25 parts by weight of a GE PPO Blendex® HPP821,Witco 40 oil, the gel heat tested sample retained a deformation of about25°.

[0363] 17. Gels of 100 parts by weight of Septon 4055 block copolymersin combination with 25 parts by weight of Endex 155, Witco 40 oil, thegel heat tested sample retained a deformation of about 75°.

[0364] 18. Gels of 100 parts by weight of Septon 2006 block copolymersin combination with 25 parts by weight of Endex 155, Witco 40 oil, thegel heat tested sample retained a deformation of about 55°.

[0365] 19. Gels of 100 parts by weight of Septon 8006 block copolymersin combination with 25 parts by weight of Endex 155, Witco 40 oil, thegel heat tested sample retained a deformation of about 30°.

[0366] 20. Gels of 100 parts by weight of Kraton 1651 block copolymersin combination with 25 parts by weight of Endex 155, Witco 40 oil, thegel heat tested sample retained a deformation of about 27°.

[0367] 21. Gels of 100 parts by weight of Septon 4055 block copolymers,Blandol, the gel heat tested sample retained a deformation of about 30°.

[0368] 22. Gels of 100 parts by weight of Septon 4055 block copolymers,Carnation, the gel heat tested sample retained a deformation of about30°.

[0369] 23. Gels of 100 parts by weight of Septon 4055 block copolymers,Klearol, the gel heat tested sample retained a deformation of about 40°.

[0370] 25. Gels of 50 parts by weight of Septon 4055 & 50 parts byweight of Septon 2006 block copolymers, (equal weight of Blandol andWitco 40 oil), the gel heat tested sample retained a deformation ofabout 57°.

[0371] 26. Gels of 50 parts by weight of Septon 4055 & 50 parts byweight of Septon 2006 block copolymers, Witco 40 oil, the gel heattested sample retained a deformation of about 78°.

[0372] 27. Gels of 50 parts by weight of Septon 4055 & 50 parts byweight of Septon 2006 block copolymers, Witco 40 oil, the gel heattested sample retained a deformation of about 80°.

[0373] 28. Gels of 50 parts by weight of Septon 4055 & 50 parts byweight of Kraton 1651 block copolymers, (equal weight of Blandol andWitco 40 oil), the gel heat tested sample retained a deformation ofabout 55°.

[0374] 29. Gels of 100 parts by weight of Septon 2006 block copolymers,(equal weight of Blandol and Witco 40 oil), the gel heat tested sampleretained a deformation of about 45°. The resulting gel is highly tacky.

[0375] 30. A Berkly and V & M PVC fishing baits were 180° U bend tested@ 50° C. for 1.0 hour, both baits retained a deformation of about 34°.

[0376] When poly(styrene-ethylene-butylene-styrene) (SEBS) issubstituted in place of (I) block copolymer of the invention, the (SEBS)strength is slightly lower, but lack the improved tear resistance andrupture resistance. For use as fishing bait, (SEBS) gels can also bemade soft and are also an improvement over conventional plastisolpolyvinyl chloride fishing baits of corresponding rigidity.

[0377] While certain features of this invention have been described indetail with respect to various embodiments thereof, it will, of course,be apparent that other modifications can be made within the spirit andscope of this invention, and it is not intended to limit the inventionto the exact details shown above except insofar as they are defined inthe following claims.

What I claim is:
 1. A fishing bait comprising a soft gelatinous foodelastomer composition formed from (I) 100 parts by weight of one or amixture of two or more thermoplastic elastomer block copolymer(s); (II)a selected plasticizer being in sufficient amounts to achieve a gelrigidity of from about 20 gram Bloom to about 1,800 gram Bloom; and (IV)1 to 200 parts by weight of one or more dry foods..
 2. A fishing baitcomprising a soft gelatinous food elastomer composition formed from (I)100 parts by weight of one or a mixture of two or more thermoplasticelastomer block copolymer(s); (II) one or more first plasticizers withor without one or more second plasticizers being in sufficient amountsto achieve a gel rigidity of from about 20 gram Bloom to about 1,800gram Bloom; and (V) 1 to 200 parts of a food protein.
 3. A fishing baitcomprising a soft gelatinous food elastomer composition formed from (I)100 parts by weight of one or a mixture of two or more of athermoplastic elastomer block copolymer(s); (II) one or more firstplasticizers with or without one or more second plasticizers being insufficient amounts to achieve a gel rigidity of from about 20 gram Bloomto about 1,800 gram Bloom; and (VI) 1 to 200 parts by weight of an aminoacid of a dry fish food protein; wherein said block copolymers ispoly(styrene-ethylene-ethylene-propylene-styrene) and a source of saidblock copolymers being Septon® 4033, Septon® 4045 and Septon®
 4055. 4. Afishing bait comprising a soft gelatinous food elastomer compositionformed from (I) 100 parts by weight of one or a mixture of two or moreof a hydrogenated styrene isoprene/butadiene block copolymer(s) and from(II) about 300 to about 1,600 parts by weight of a plasticizing oil; andin combination with or without (III) a selected amount of one or morepolymers or copolymers of poly(styrene-butadiene-styrene),poly(styrene-butadiene)_(n), poly(styrene-isoprene-styrene)_(n),poly(styrene-isoprene)_(n), poly(styrene-ethylene-propylene),poly(styrene-ethylene-propylene-styrene),poly(styrene-ethylene-butylene-styrene),poly(styrene-ethylene-butylene), poly(styrene-ethylene-propylene)_(n),poly(styrene-ethylene-butylene)_(n), polystyrene, polybutylene,poly(ethylene-propylene), poly(ethylene-butylene), polypropylene, orpolyethylene, wherein said selected copolymer is a linear, radial,star-shaped, branched or multiarm copolymer, wherein n is greater thanone; (VI) 1 to 200 parts by weight of an amino acid of a dry seafoodprotein.
 5. A fishing bait comprising a soft gelatinous food elastomercomposition formed from (I) 100 parts by weight of one or a mixture oftwo or more thermoplastic elastomer block copolymer(s); (II) one or morefirst plasticizers with or without one or more second plasticizers beingin sufficient amounts to achieve a gel rigidity of from about 20 gramBloom to about 1,800 gram Bloom; said gelatinous food elastomercomposition in combination with or without one or more dry foods.
 6. Afishing bait comprising a soft gelatinous food elastomer compositionformed from (I) 100 parts by weight of one or a mixture of two or morethermoplastic elastomer block copolymer(s); (II) one or more firstplasticizers with or without one or more second plasticizers being insufficient amounts to achieve a gel rigidity of from about 20 gram Bloomto about 1,800 gram Bloom; said gelatinous food elastomer composition incombination with or without one or more components of dry foods.
 7. Afishing bait comprising a soft gelatinous food elastomer compositionformed from (I) 100 parts by weight of one or a mixture of two or morethermoplastic elastomer block copolymer(s); (II) one or more firstplasticizers with or without one or more second plasticizers being insufficient amounts to achieve a gel rigidity of from about 20 gram Bloomto about 1,800 gram Bloom; said gelatinous food elastomer composition incombination with or without one or more food flavorings.
 8. A fishingbait comprising a soft gelatinous food elastomer composition formed from(I) 100 parts by weight of one or a mixture of two or more thermoplasticelastomer block copolymer(s); (II) one or more first plasticizers withor without one or more second plasticizers being in sufficient amountsto achieve a gel rigidity of from about 20 gram Bloom to about 1,800gram Bloom; said gelatinous food elastomer composition in combinationwith or without one or more food additives; wherein said blockcopolymers is poly(styrene-ethylene-ethylene-propylene-styrene),poly(styrene-ethylene-propylene-styrene) orpoly(styrene-butadiene-styrene) and a source of said block copolymersbeing Septon® 4055, Kraton® 1651, Kraton® 1654 and Kraton®
 1101. 9. Afishing bait comprising a soft gelatinous food elastomer compositionformed from (I) 100 parts by weight of one or a mixture of two or morethermoplastic elastomer block copolymer(s); (II) one or more firstplasticizers with or without one or more second plasticizers being insufficient amounts to achieve a gel rigidity of from about 20 gram Bloomto about 1,800 gram Bloom; said gelatinous food elastomer composition incombination with or without one or more amino acids; wherein said blockcopolymers is poly(styrene-ethylene-ethylene-propylene-styrene),poly(styrene-ethylene-propylene-styrene) orpoly(styrene-butadiene-styrene.
 10. A fishing bait comprising a softgelatinous food elastomer composition formed from (I) 100 parts byweight of one or a mixture of two or more thermoplastic elastomer blockcopolymer(s); (II) one or more first plasticizers with or without one ormore second plasticizers being in sufficient amounts to achieve a gelrigidity of from about 20 gram Bloom to about 1,800 gram Bloom; saidgelatinous food elastomer composition in combination with or withoutfatty acids and amino acids.
 11. A fishing bait comprising a softgelatinous food elastomer composition formed from (I) 100 parts byweight of one or a mixture of two or more thermoplastic elastomer blockcopolymer(s); (II) one or more first plasticizers with or without one ormore second plasticizers being in sufficient amounts to achieve a gelrigidity of from about 20 gram Bloom to about 1,800 gram Bloom; saidgelatinous food elastomer composition in combination with or without oneor more selected polymers or copolymers; said second plasticizers beingin effective amounts in combination with said first plasticizers forsaid gelatinous compositions to have a greater temperature compressionset than a gelatinous composition having the same rigidity formed fromsaid first plasticizers alone; said second plasticizers for saidgelatinous compositions to have a greater temperature compression setthan a gelatinous composition having the same rigidity formed from saidfirst plasticizers alone or formed from a combination of said firstplasticizers and said second plasticizers.
 12. A fishing bait comprisinga soft gelatinous food elastomer composition formed from (I) 100 partsby weight of one or a mixture of two or more thermoplastic elastomerblock copolymer(s); (II) one or more first plasticizers with or withoutone or more second plasticizers being in sufficient amounts to achieve agel rigidity of from about 20 gram Bloom to about 1,800 gram Bloom; saidgelatinous food elastomer composition in combination with or without oneor more selected polymers or copolymers; said second plasticizers beingin effective amounts in combination with said first plasticizers forsaid gelatinous compositions to have a greater temperature compressionset than a gelatinous composition having the same rigidity formed fromsaid first plasticizers alone; said second plasticizers for saidgelatinous compositions to have a greater temperature compression setthan a gelatinous composition having the same rigidity formed from saidfirst plasticizers alone or formed from a combination of said firstplasticizers and said second plasticizers; and said fishing bait beinglife like, soft, flexible, capable of exhibiting buoyancy in water. 13.A fishing bait comprising a soft gelatinous food elastomer compositionformed from (I) 100 parts by weight of one or a mixture of two or morethermoplastic elastomer block copolymer(s); (II) one or more firstplasticizers with or without one or more second plasticizers being insufficient amounts to achieve a gel rigidity of from about 20 gram Bloomto about 1,800 gram Bloom; said gelatinous food elastomer composition incombination with or without one or more selected polymers or copolymers;said fishing bait being life like, soft, flexible, capable of exhibitingbuoyancy in water, and having a elongation greater than 500%; saidfishing bait being rupture resistant to dynamic stretching, shearing,resistant to ball-up during casting, resistant to tearing encounteredduring hook penetration, casting, and presentation; said fishing baitcapable of exhibiting a success hook to catch ratio greater than 5, andsaid fishing bait having greater elongation, greater tear resistance, orgreater fatigue resistance than a conventional plastisol polyvinylchloride fishing bait of corresponding rigidity.
 14. A fishing baitcomprising a soft gelatinous food elastomer composition formed from (I)100 parts by weight of one or a mixture of two or more thermoplasticelastomer block copolymer(s); (II) one or more first plasticizers withor without one or more second plasticizers being in sufficient amountsto achieve a gel rigidity of from about 20 gram Bloom to about 1,800gram Bloom; said gelatinous food elastomer composition in combinationwith or without one or more selected components (III), (IV), (V), (VI),(VII) and (VIII); said components (III) being one or more selectedpolymers or copolymers; said components (IV) being one or more foodssaid components (V) being one or more components of foods; saidcomponents (VI) being one or more food nutrients; said components (VII)being one or more food flavorings; and said components (VIII) being oneor more food additives; said first plasticizers being in effectiveamounts for said gelatinous compositions to have a Gram Tack lower thana gelatinous composition having the same rigidity formed from saidsecond plasticizers alone; said second plasticizers being in effectiveamounts in combination with said first plasticizers for said gelatinouscompositions to have a greater temperature compression set than agelatinous composition having the same rigidity formed from said firstplasticizers alone; said second plasticizers for said gelatinouscompositions to have a greater temperature compression set than agelatinous composition having the same rigidity formed from said firstplasticizers alone or formed from a combination of said firstplasticizers and said second plasticizers; said first plasticizers beingin effective amounts with said second plasticizers for said gelatinouscompositions to have a Gram Tack lower than a gelatinous compositionhaving the same rigidity formed from said second plasticizers alone;said selected polymers being in effective amounts for said gelatinouscompositions to have a Gram Tack lower than a gelatinous compositionhaving the same rigidity formed from said block copolymers andcorresponding said first plasticizers alone or said first plasticizerswith said second plasticizers; said selected component (III) polymersbeing in effective amounts for said gelatinous compositions to have agreater temperature compression set than a gelatinous composition havingthe same rigidity formed from said block copolymers and correspondingsaid first plasticizers alone or said first plasticizers with saidsecond plasticizers; and said fishing bait being life like, soft,flexible, capable of exhibiting buoyancy in water, and having low tack;said fishing bait being rupture resistant to dynamic stretching,shearing, resistant to ball-up during casting, resistant to tearingencountered during hook penetration, casting, and presentation; saidfishing bait capable of exhibiting a success hook to catch ratio greaterthan 5, and said fishing bait having greater elongation, greater tearresistance, or greater fatigue resistance than a conventional plastisolpolyvinyl chloride fishing bait of corresponding rigidity.
 15. A fishingbait comprising a soft gelatinous food elastomer composition formed from(I) 100 parts by weight of one or a mixture of two or more thermoplasticelastomer block copolymer(s); (II) one or more first plasticizers withor without one or more second plasticizers being in sufficient amountsto achieve a gel rigidity of from about 20 gram Bloom to about 1,800gram Bloom; said second plasticizers being in effective amounts incombination with said first plasticizers for said gelatinouscompositions to have a greater temperature compression set than agelatinous composition having the same rigidity formed from said firstplasticizers alone; said fishing bait being life like, soft, flexible,capable of exhibiting buoyancy in water; said fishing bait beingresistant to ball-up during casting, resistant to tearing encounteredduring hook penetration, and presentation; said fishing bait capable ofexhibiting a success hook to catch ratio greater than 5, and saidfishing bait having greater elongation, greater tear resistance, orgreater fatigue resistance than a conventional plastisol polyvinylchloride fishing bait of corresponding rigidity.
 16. The presentinvention comprises a soft gelatinous elastomer composition and articleuseful as fishing bait formed from (I) 100 parts by weight of one or amixture of two or more of thermoplastic elastomer block copolymer(s);(II) one or more first plasticizers in combination with or without oneor more of second plasticizers being in sufficient amounts to achieve agel rigidity of from about 20 gram Bloom to about 1,800 gram Bloom; saidgelatinous elastomer composition in combination with or without one ormore selected (III) polymers or copolymers; said gelatinous elastomercomposition in combination with at least one selected components (IV),(V), (VI), (VII) and (VIII); said components (W) being one or morefoods; said components (V) being one or more components of foods; saidcomponents (VI) being one or more food nutrients; said components (VII)being one or more food flavorings; and said components (VIII) being oneor more food additives; said second plasticizers being in effectiveamounts in combination with said first plasticizers for said gelatinouscompositions to have a greater temperature compression set than agelatinous composition having the same rigidity formed from said firstplasticizers alone; said second plasticizers for said gelatinouscompositions to have a greater temperature compression set than agelatinous composition having the same rigidity formed from said firstplasticizers alone or formed from a combination of said firstplasticizers and said second plasticizers; said fishing bait being lifelike, soft, flexible, and capable of exhibiting buoyancy in water; saidfishing bait being rupture resistant to dynamic stretching, shearing,resistant to ball-up during casting, resistant to tearing encounteredduring hook penetration, casting, and presentation; said fishing baitcapable of exhibiting a success hook to catch ratio greater than 5, andsaid fishing bait having greater elongation, greater tear resistance, orgreater fatigue resistance than a conventional plastisol polyvinylchloride fishing bait of corresponding rigidity.